Honey Mustard Quinoa Salad Recipe Easy Veggie Packed Meal

Let me guess—you’ve been on the hunt for a quick, healthy, and absolutely delicious meal that doesn’t skimp on flavor. Well, this Honey Mustard Quinoa Salad checks every box. Picture this: roasted veggies caramelized to perfection, fluffy quinoa, and a tangy-sweet honey mustard dressing that ties it all together. It’s vibrant, hearty, and the kind of dish that makes you feel good about what you’re eating. Plus, it’s as beautiful on the plate as it is satisfying in your belly!

This recipe is perfect for meal prep, weeknight dinners, or even a potluck where you want to impress without breaking a sweat. Trust me, once you taste this, it’ll become a staple in your rotation. Let’s dive into what makes this salad so special!

The Story Behind Honey Mustard Quinoa Salad

This salad is inspired by the idea of taking simple ingredients and turning them into something extraordinary. I first stumbled upon a honey mustard roasted veggie dish at a small café during a fall road trip. It was warm, comforting, and packed with seasonal produce. Of course, I had to recreate it at home, but I wanted something a bit more filling—and that’s where quinoa came in.

Quinoa, often called a “superfood,” transformed this simple side dish into a satisfying main course. Whether it’s the nutty quinoa, the caramelized veggies, or the zippy dressing, each bite feels like a celebration of texture and flavor. This recipe has evolved over time, with tweaks based on seasonal veggies and flavor inspiration from friends and family. It’s truly one of those “make it your own” dishes that adapts beautifully to whatever is in your fridge.

And while this dish shines year-round, it’s particularly magical in the fall and winter when root veggies like sweet potatoes and carrots are at their peak. But don’t let the seasons limit you—this salad is endlessly versatile!

Ingredients for Honey Mustard Quinoa Salad

The beauty of this salad lies in its simplicity. Each ingredient brings something special to the table, and together, they create pure magic. Here’s what you’ll need:

• Quinoa: The base of the salad. Go for white quinoa for a light texture or tri-color quinoa for added nuttiness. Rinse it well before cooking to remove any bitterness.
• Sweet Potatoes: Their natural sweetness pairs perfectly with the tangy honey mustard dressing. Cube them evenly for consistent roasting.
• Brussels Sprouts: These little green gems get crispy and caramelized in the oven. Halve them to ensure they roast evenly.
• Red Onion: Adds a touch of sweetness and a pop of color. Slice into wedges for a beautiful presentation.
• Honey: The star of the dressing. Use raw, local honey if possible for the best flavor.
• Dijon Mustard: Brings a sharp, tangy bite to the dressing. Stick to Dijon for its smooth texture and balanced flavor.
• Olive Oil: Helps everything roast to golden perfection and adds richness to the dressing.
• Apple Cider Vinegar: A touch of acidity to brighten up the dressing.
• Seasonings: Salt, pepper, and a pinch of garlic powder enhance the natural flavors of the veggies.

If you’re missing any of these, don’t worry! You can swap in butternut squash for sweet potatoes, use maple syrup instead of honey, or trade Brussels sprouts for broccoli. This recipe is all about flexibility!

Equipment Needed

Good news—you don’t need any fancy gadgets for this recipe! Here’s what you’ll want on hand:

• Baking Sheet: For roasting those veggies to golden perfection. Line it with parchment paper for easy cleanup.
• Medium Saucepan: To cook your quinoa. A pot with a tight-fitting lid works best.
• Large Mixing Bowl: To toss everything together once it’s ready.
• Whisk: For blending the honey mustard dressing until smooth and creamy.
• Sharp Knife & Cutting Board: For chopping veggies into even pieces.

If you’re short on equipment, you can roast the veggies in an oven-safe skillet or mix the dressing in a mason jar by shaking it vigorously—trust me, it works!

How to Make Honey Mustard Quinoa Salad

1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the veggies: Peel and cube the sweet potatoes, halve the Brussels sprouts, and slice the red onion into wedges. Toss them in a large bowl with 2 tablespoons of olive oil, salt, and pepper.
3. Roast the veggies: Spread the veggies in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
4. Cook the quinoa: While the veggies roast, rinse 1 cup (185g) of quinoa under cold water. Combine it with 2 cups (475ml) of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let it cool slightly.
5. Make the dressing: In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, and 1 tablespoon of apple cider vinegar. Season with a pinch of salt and pepper.
6. Assemble the salad: Combine the cooked quinoa, roasted veggies, and dressing in a large bowl. Toss until everything is evenly coated.
7. Serve: Transfer to a serving dish and enjoy warm or at room temperature. Garnish with fresh parsley if desired!

Cooking Tips & Techniques

Here are a few tips to ensure your Honey Mustard Quinoa Salad turns out perfectly every time:

• Don’t overcrowd the pan: Give the veggies space to roast evenly. If they’re too close together, they’ll steam instead of caramelizing.
• Use fresh quinoa: Stale quinoa can taste bland. Always store it in an airtight container to maintain freshness.
• Taste as you go: Adjust the dressing’s sweetness or acidity based on your preference. A little extra mustard or honey never hurts!
• Double the batch: This salad keeps beautifully in the fridge, so make extra for quick lunches during the week.

Variations & Adaptations

This salad is endlessly adaptable. Here are a few ideas to switch things up:

• Protein Boost: Add grilled chicken, chickpeas, or tofu for extra protein.
• Seasonal Veggies: Swap in zucchini, bell peppers, or asparagus during the summer months.
• Vegan Version: Replace honey with maple syrup or agave nectar.
• Crunch Factor: Top with toasted almonds, sunflower seeds, or crispy chickpeas.

Feel free to play around with spices too—smoked paprika or a dash of cayenne could add a fun twist!

Serving & Storage Suggestions

This salad is best served slightly warm or at room temperature. Pair it with a glass of crisp white wine or sparkling water infused with lemon for a refreshing meal.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, gently warm in the microwave or enjoy cold as a light lunch. The flavors actually deepen and meld together after a day, making it even tastier!

Nutritional Information & Benefits

This Honey Mustard Quinoa Salad is as nutritious as it is delicious:

• Calories: Around 250 per serving
• Protein: Packed with plant-based protein from quinoa
• Vitamins: High in Vitamin A (sweet potatoes) and Vitamin C (Brussels sprouts)
• Gluten-Free: Naturally gluten-free and great for those with sensitivities
• Healthy Fats: Olive oil provides heart-healthy fats

This salad is a powerhouse of nutrients that leaves you feeling energized and satisfied!

Conclusion

So there you have it—an easy, veggie-packed Honey Mustard Quinoa Salad that’s as delicious as it is versatile. Whether you’re meal prepping for the week, feeding your family, or bringing a dish to share, this recipe is a guaranteed crowd-pleaser.

I truly love how this salad brings together vibrant ingredients and bold flavors in such a simple way. It’s a recipe I come back to time and time again, and I hope it becomes a favorite in your kitchen too.

Give it a try, and let me know how it turns out in the comments below! If you make any fun adaptations, I’d love to hear about those too. Don’t forget to share this recipe with friends and pin it for later—it’s too good not to share!

FAQs

Can I make this salad ahead of time?

Yes! You can roast the veggies and cook the quinoa up to 3 days in advance. Store them separately and toss with the dressing just before serving.

Is this recipe gluten-free?

Absolutely! Quinoa is naturally gluten-free, and all the other ingredients are too.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. The salad tastes great cold or at room temperature.

Can I use another grain instead of quinoa?

Yes! Farro, couscous, or brown rice would work well as substitutes.

What’s the best way to reheat this salad?

Gently warm it in the microwave or enjoy it cold straight from the fridge—it’s delicious either way!

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