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roasted sheet pan quinoa salad

Sheet Pan Roasted Veggie Quinoa Salad

Justine Colbert
Roasted vegetables made on just one sheet pan combined with quinoa, pine nuts, kalamata olives and avocado with a maple tahini dressing!
5 from 1 vote
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Course Main Course, Side Dish
Cuisine American, Mediterranean
Servings 4 people

Ingredients
  

Cooked Quinoa

  • 1 cup quinoa I used tricolor
  • 2 cups veggie broth I used trader joes brand

Sheet Pan Roasted Veggies

  • 2 medium sweet potatoes, peeled and diced
  • 2 cups broccoli florets
  • 1 zucchini, chopped into 1/2 moon slices
  • 1 yellow onion, sliced into 1/2 inch pieces
  • 1 tbsp avocado oil
  • sea salt and pepper to taste

Additional Ingredients

  • 2 tbsp toasted pine nuts toast on a dry pan for a few minutes or in a toaster oven (only 3 minutes and watch so they don't burn)
  • 1/4 cup kalamata olives, pitted and chopped
  • 1/2 avocado, diced

Maple Tahini Dressing

  • 3 tbsp tahini
  • 1 lemon, juiced
  • 1 tbsp water
  • 3 tsp maple syrup
  • 1/4 tsp sea salt
  • 1 tsp rosemary or thyme optional
  • 1/8 tsp cayenne optional

Instructions
 

Roasted Sheet Pan Veggies

  • Preheat oven to 400F.
  • Cut and chop all vegetables. Add diced sweet potatoes to bowl with a little avocado oil, sea salt and pepper and mix until well combined.
  • Add them to a baking sheet lined with parchment paper, adding them to the back of the pan.
  • Then add the zucchini to the bowl and mix with avocado, sea salt and pepper.
  • Add the zucchini in front of the sweet potato on the pan (see photo of above).
  • Repeat the process with the remaining broccoli and onion and add them to the front of the pan. Place into the oven (keeping the pan in the same position with the sweet potato in the back of the oven so that everything cooks evenly)
  • Roasted for 20 minutes, flip or gently toss using tongs and bake for another 15-20 minutes.

Cooked Quinoa

  • Add 1 cup of quinoa to a pot with 2 cups of veggie broth.
  • Cover with the lid and bring to a boil, then reduce to a very low simmer (leaving the lid on) for 15-20 minutes then use a fork to fluff. (I usually use about 2 cups cooked quinoa and save the rest but you can add all if you want)

Maple Tahini Dressing

  • Add all dressing ingredients to a bowl or measuring cup and mix until very well combined and smooth.

Assemble the salad

  • To a large bowl, add the cooked quinoa, roasted veggies, kalalamta olives, avocado and toasted pine nuts and top with maple tahini dressing.
  • Mix together and enjoy!
  • *Meal prep this recipe by saving the avocado and dressing into ready to eat. Store in an airtight container refrigerated for up to 3-5 days. Enjoy!
Keyword quinoa, quinoa salad, roasted vegetables, roasted veggie quinoa salad, sheet pan veggies, vegan quinoa salad