Gluten-Free Quinoa Salad with Roasted Root Vegetables and Colorado Honey Vinaigrette

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A hearty gluten-free salad featuring roasted Colorado root vegetables tossed with fluffy quinoa and dressed in a sweet and tangy honey vinaigrette. This Mediterranean-inspired gluten-free recipe, ready in about 45 minutes, pairs quinoa, water, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 2 medium, peeled and chopped into 1/2-inch pieces carrots
• 2 medium, peeled and chopped into 1/2-inch pieces parsnips
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 small, thinly sliced red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp Colorado honey
• 3 tbsp apple cider vinegar
• 1 tsp Dijon mustard

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 chopped carrots and 2 chopped parsnips with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While the vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 2 tbsp Colorado honey, 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to create the vinaigrette.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, 1 small thinly sliced red onion, and 1/4 cup chopped fresh parsley. Pour the honey vinaigrette over the salad and toss gently to coat evenly before serving.