Roasted Potato Quinoa Salad
A vibrant and satisfying salad made with crispy roasted baby potatoes, fluffy quinoa, fresh herbs, and crunchy veggies, all tossed in a bright lemon Dijon vinaigrette. Great as a main dish or a nourishing side.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Salad:
1 lb (450g) baby potatoes, halved or quartered
1 tablespoon olive oil
Salt & black pepper, to taste
1 cup quinoa, uncooked (or 2½ cups cooked)
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, sliced
¼ cup feta cheese, crumbled
2 tablespoons chopped fresh parsley or dill
Optional: 2 tablespoons toasted sunflower or pumpkin seeds
For the Lemon Dijon Vinaigrette:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
1 clove garlic, minced
Salt & pepper to taste
Instructions
1. Roast the Potatoes:
Preheat oven to 425°F (220°C).
Toss baby potatoes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
2. Cook the Quinoa:
Rinse quinoa under cold water.
In a pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes.
Remove from heat and let sit for 5 minutes. Fluff with a fork and let cool slightly.
3. Make the Vinaigrette:
Whisk together olive oil, lemon juice, mustard, honey/maple syrup, garlic, salt, and pepper.
4. Assemble the Salad:
In a large bowl, combine cooked quinoa, roasted potatoes, tomatoes, cucumber, onion, olives, herbs, and feta (if using).
Drizzle with vinaigrette and toss to combine.
Sprinkle with seeds if desired.
Notes & Tips
Serve warm or at room temperature for the best flavor.
Add arugula or spinach to make it greener.
Try roasted sweet potatoes instead for a sweeter twist.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes! It holds up well in the fridge for 2–3 days. Add fresh herbs or greens right before serving.
Q: Is it vegan-friendly?
A: Yes — just skip the feta or use a plant-based alternative.
Q: Can I add protein?
A: Great with grilled chicken, hard-boiled eggs, or crispy chickpeas.
Nutritional Information
Calories: 420
Protein: 13g
Carbs: 45g
Fat: 20g
Fiber: 7g