Enjoy this fresh and delicious roasted veggie quinoa salad recipe made with roasted potatoes, quinoa, leafy greens, avocado, and almonds! A simple and delicious lemon tahini dressing is drizzled on top for the perfect main dish or side salad recipe any time of the year.

When creating the perfect salad, I like to add as many delicious vegetables as possible. This makes the salad hearty, flavorful and filling. Salads can serve as a side dish or main dish. They are also great for entertaining and gatherings.
For this roasted veggies quinoa salad, I pack in as much of earth's delicious produce as possible. I added avocado for healthy fats and chopped nuts or seeds for a bit of crunch. The quinoa also adds texture, for a well-rounded salad that can be enjoyed any time.
The Best Roasted Veggie Quinoa Salad
As an Argentine, where barbecues (or asados) are a frequent tradition and the classic accompanying salad is usually made with potatoes and eggs, this veggie and quinoa salad has become my go-to dish. I'm always delighted to bring it to gatherings as it's a fresh and healthy alternative that everyone ends up loving. While it's easy to prepare, it's also packed with flavor and nutrients, making it a crowd-pleaser at any barbecue, especially when plant-based options are hard to come by.
Not only is this salad a great option as a side dish, it also works well as a main dish. It's packed with nutrients, flavors, textures and is filling enough for a main meal.
What is Quinoa?
Quinoa is a pseudo-grain since it's similar in nutrients and can be eaten the same way as grains. It's pronounced KEEN-wah and is actually a dried seed. Quinoa is a great substitute when you want to switch things up from rice, which tends to be more common. I love incorporating it into lunch or dinner because it’s naturally gluten-free, a complete protein, and loaded with nutrients. It’s a versatile and wholesome option that adds variety and depth to any meal.
I also love that quinoa stores well and soaks up flavors in cooking. It's versatile to use in both sweet and savory cooking.
One cup of uncooked quinoa yields about 3 cups of cooked quinoa. For this recipe, I use ½ cup uncooked quinoa to create about 1 ½ cups of cooked quinoa.
Ingredients You Need
Any delicious salad contains plenty of veggies. With just a few simple ingredients, this recipe will be on your dinner table in little time. Full measurements are provided in the recipe card below.
- Quinoa: This naturally gluten-free pseudo-cereal is rich in protein and fiber, among other nutrients. It adds substance to the salad, making it more satisfying and leaving you feeling full for longer.
- Greens: In these photos, I used a lot of lettuce and some arugula too. Greens add a lot of volume to the salad, as well as chlorophyll, minerals, fiber and all of the goodness of green vegetables. Use your favorite variety of leafy greens including arugula, spinach, butter lettuce, or kale.
- Potatoes: I love adding root vegetables to meals. Root vegetables, like potatoes, are filling and add more substance to the salad. I use sweet potatoes and yellow potatoes, but you can use any type of potato. You can also use other roasted vegetables like carrots, beets, zucchini, and more. Cut the vegetables into bite-sized pieces to ensure roasted veggies in every bite.
- Avocado: Who doesn't love a little avocado in their salad? Avocado provides us with healthy fats and helps make the salad more hearty and filling.
- Almonds or seeds: I always love adding a little crunch to salads. Sliced or chopped almonds are the perfect addition to this salad. You can also substitute the almonds with another type of nut or seeds.
- Olive Oil: Use a high quality extra-virgin olive oil.
- Sea Salt: Use a high quality Himalayan salt or sea salt.
Lemon Tahini Dressing
One of my favorite things about this salad is the easy lemon tahini dressing. This simple, healthy and no-fuss dressing ingredients are made from whole foods so there are no weird preservatives or ingredients like in store-bought dressings. Just mix and serve with any hearty salad.
- Tahini: Tahini is a natural sesame paste that can be found at your local grocery store or health food store. I use tahini often, not only in hummus, but also for many other sweet and savory sauces or even desserts like Halva. It adds a subtly nutty flavor the salad.
- Lemon Juice: Lemon adds the perfect amount of acidity and freshness to the salad.

How to Prepare Roasted Veggie Salad with Quinoa
- Roast the veggies: Preheat the oven to 425°F (220°C). Peel the potatoes and cut them into cubes. Place them on a baking sheet and drizzle with a small amount of olive oil. Cook the potatoes for 20 minutes, or until golden. (If you are roasting other vegetables, you may need to adjust the cook time.)
- Make the quinoa, while the veggies are roasting: Cook the quinoa with double the amount of water and a pinch of salt.
- Prepare the dressing: in a small bowl, whisk together the tahini and lemon juice. Add water, a tablespoon at a time, to thin out the dressing to your desired consistency.
- Assemble the salad: Once the quinoa is cooled (at least room temperature), place the greens, cooked vegetables and quinoa in a large bowl. Add the avocado and toss until well combined.
- Add the dressing: Pour the dressing over the salad and mix well. Sprinkle the almonds over the top of the salad before serving.
Variations and Substitutions
The best thing about salad is that you can make it your own with a few variations and substitutions. While I love this salad as is, you can adjust the ingredients in the salad to fit your taste.
- Switch up the greens: Use your favorite type of leafy greens in this recipe. I like to use whatever I have on hand or whatever is in season. Arugula, spinach, kale, and baby lettuce are all great choices.
- Use other veggies: While I love roasted potatoes in this salad, you can add or swap for your favorite vegetables. Good choices include butternut squash, roasted beets, red bell peppers, Brussels sprouts, red onion, broccoli, mushrooms and more.
- Add fresh herbs: I love adding fresh herbs to salads as it can elevate the flavor of the salad while providing nutrients. Add herbs like basil, dill, v fbvmint or chives.
- Other toppings: Other ideas for toppings include things like pumpkin seeds, sunflower seeds, hemp seeds, chia seeds, pine nuts, chickpeas, black beans, dried cranberries, and pistachios.
Make Ahead and Storage Instructions
This roasted vegetable quinoa salad recipe works great as a make ahead dish or for meal prep. It tastes just as good the next day! Do not add the avocado to the salad before storing. Simply store the salad separate from the dressing in an airtight container. Add the avocado to the salad just before serving so that the avocado stays fresh and doesn't brown.
You can even just make the quinoa and roasted vegetables in advance and store in a sealed container in the fridge for up to 3 days. Then assemble the remaining parts of the salad just before serving.
To feed a larger crowd, double or even triple the recipe.
Other Side Dishes You'll Love
Did you try this Roasted Veggie Quinoa Salad? Leave a recipe rating and review below.

Roasted Veggie Quinoa Salad with Lemon Tahini Dressing
Ingredients
- 1 potato peeled and cubed
- 1 sweet potato or yam, peeled and cubed
- 1 ½ tablespoons extra-virgin olive oil
- ½ cup quinoa
- 4 handfuls lettuce roughly chopped
- 1 handful arugula roughly chopped
- 1 avocado cubed
- 2 tablespoons mixed seeds
- 2 tablespoons chopped almonds
For the lemon tahnini dressing:
- 1 ½ tablespoons tahini
- ½ lemon juiced
- 1-2 tablespoons water
Instructions
- Preheat the oven to 425°F (220°C.)
- Place the cubed potatoes on a baking sheet and drizzle with the olive oil. Toss the potatoes with your hands to coat them all over. Bake the potatoes for 20 minutes, until golden and tender.
- While the potatoes are roasting, cook the quinoa. Place the quinoa in a pot with 1 cup of water and a pinch of salt. Once the water comes to a boil, lower the heat to low, cover and cook for 12 minutes. Remove from heat and cool.
- In a small bowl, mix together the tahini and lemon juice. Add water, one tablespoon at a time, and mix until you achieve your desired consistency.
- Add the well-washed and roughly chopped leaves in a large salad bowl. Add the cooked vegetables, quinoa and avocado. Toss everything together. Pour the dressing over the salad and toss to coat all over. Finish with the seeds and almonds.
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