Roasted Potato Quinoa Salad

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

 

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