December 16, 2019 · Written by Foodtolive Team

Tri-Color Quinoa & Roasted Vegetable Salad

Tri-color quinoa is combined with crisp roasted vegetables for an easy grain salad packed with protein and flavor!

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 4-6


  • 1 cup Tri-color Quinoa
  • 3 cups of water
  • 8 oz brussels sprouts, cut in half
  • 1/2 butternut squash, peeled and cubed
  • 1 small red onion, peeled and chopped
  • 1/3 cup walnuts, roughly chopped
  • 1/4 cup dried cranberries
  • Olive oil
  • Salt & freshly ground black pepper, to taste
  • 2 tsp fresh lemon juice

Tri-Color Quinoa & Roasted Vegetable Salad


  1. Preheat the oven to 425 degrees F.
  2. Combine quinoa and water in a saucepan and place over high heat. Bring to a boil then lower heat and continue to simmer for about 30 minutes or until all the liquid is absorbed.
  3. While the quinoa cooks, place peeled & chopped veggies in a single layer on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast vegetables until tender and golden brown (between 20-30 minutes depending on your oven), occasionally tossing gently throughout the roasting.
  4. Once quinoa is finished cooking, drain any remaining liquid, fluff with a fork and toss in roasted vegetables, red onion, walnuts, and dried cranberries. Drizzle with olive oil and lemon juice and toss well to combine.