Roasted Vegetable Quinoa Salad

BRRRR! It’s cold outside!! Hope you are all staying warm!  I spent this lovely Sunday sipping a coconut milk latte and working on some blog related stuff.  It was great!  As you know, Sundays are my meal prep days, and as you also know, I sort of like (LOVE) quinoa salads.  This first quinoa salad I posted was a huge hit.  At a point in time, when you googled “Quinoa Salad Recipes” on, it was coming up at the top! Crazy! Anyhow, that one was more of a summer recipe with raw veggies in it, but today’s version is a winter quinoa salad.

The most complicated part of this recipe is chopping the vegetables.  You get the point, it’s super easy!! You can mix up the vegetables too, depending on what you’ve got in the kitchen or what you prefer.  I used eggplant, red peppers, mushrooms and onion.  I also loaded it with garlic.

Garlic and onion are natural immune boosters, not to mention they had extra flavour!  With the cold weather, we could all use some immune support, so feel free to go heavy on the onion & garlic! 🙂

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins




  • 1 cup uncooked quinoa
  • 1 eggplant
  • 1 red pepper
  • 1 package crimini mushrooms
  • 1 large onion (or 2 small)
  • 2 cloves garlic
  • 4 TBSP coconut oil, melted
  • 2 TBSP olive oil
  • 3 TBSP balsamic vinegar
  • 1 TBSP maple syrup
  • 1 TBSP tamari
  • sea salt and pepper to taste
  • ½ cup goat feta cheese (optional)


  1. Preheat oven to 400F
  2. Melt coconut oil
  3. Chop all vegetables into bite size portions
  4. Mince garlic
  5. Toss vegetables, coconut oil, garlic, salt and pepper in a bowl
  6. Line a baking sheet (or 2) with parchment paper and spread out vegetables evenly
  7. Bake at 400F for 40 minutes
  8. Meanwhile, cook quinoa according to package instructions
  9. In a separate bowl, mix balsamic vinegar, olive oil, maple syrup, tamari, and pepper together for the dressing
  10. Once everything is cooked, add all ingredients to a bowl and mix well.
  11. Sprinkle with goat feta cheese and enjoy!

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