Warm Vegetable and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A nourishing salad combining nutty quinoa, seasonal roasted vegetables, and a bright citrus vinaigrette that highlights local flavors. This Mediterranean-inspired vegetarian recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.