Warm Regional Vegetable and Quinoa Salad with Citrus Vinaigrette
A nourishing salad combining nutty quinoa, seasonal roasted vegetables, and a bright citrus vinaigrette that highlights local flavors. This mediterranean-inspired vegetarian ready in about 40 minutes pairs quinoa, rinsed, water, brussels sprouts, halved 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 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, rinsed
- 2 cups water
- 1 cup butternut squash, peeled and diced 1/2-inch
- 1 cup brussels sprouts, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup orange juice
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley
- 1/4 cup toasted pumpkin seeds
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 cup diced butternut squash and 1 cup halved brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Step 2: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
- Step 4: In a large bowl, combine the warm quinoa, roasted vegetables, 2 tbsp chopped fresh parsley, and 1/4 cup toasted pumpkin seeds. Pour the vinaigrette over and toss gently to coat evenly. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Warm Regional Vegetable and Quinoa Salad with Citrus Vinaigrette take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Warm Regional Vegetable and Quinoa Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa, rinsed from drying out.
Can I substitute ingredients in Warm Regional Vegetable and Quinoa Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Warm Regional Vegetable and Quinoa Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Warm Regional Vegetable and Quinoa Salad with Citrus Vinaigrette?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
