High-Altitude Roasted Vegetable Quinoa Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

This vibrant quinoa salad features roasted root vegetables and a zesty citrus vinaigrette that lifts the flavors to new heights. This mediterranean-inspired high protein ready in about 45 minutes pairs quinoa, water, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 quinoa
• 2 cups water
• 1 large, peeled and diced into 1/2-inch cubes carrot
• 1 medium, peeled and diced into 1/2-inch cubes parsnip
• 1 medium, chopped into 1-inch pieces red bell pepper
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 cup, chopped fresh basil leaves
• 1/4 cup toasted sliced almonds

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large peeled and diced carrot, 1 medium peeled and diced parsnip, and 1 medium chopped red bell pepper 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, stirring halfway, until vegetables are tender and caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water and drain. In a medium saucepan, combine quinoa and 2 cups water with 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let quinoa sit covered for 5 minutes; fluff with a fork.
3. Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil until emulsified.
4. Step 4: In a large bowl, combine the roasted vegetables, cooked quinoa, and 1/4 cup chopped fresh basil. Pour the citrus vinaigrette over and toss gently to coat.
5. Step 5: Sprinkle 1/4 cup toasted sliced almonds on top just before serving for added crunch.