Looking for a delicious roast vegetable quinoa salad that’s colourful, nourishing and simple to prepare? This roast vegetable quinoa salad combines roasted pumpkin, sweet potato, fluffy quinoa, sweet currants and shredded coconut for a naturally gluten-free meal. Serve it warm as a hearty vegetarian dinner or enjoy it chilled for lunch the next day.

This recipe is inspired by one of the very first quinoa salads I taught back in 2000. While food trends have come and gone, quinoa has stood the test of time—and for good reason. It’s nutritious, versatile and the perfect partner for roasted vegetables.

It was originally created this recipe for Nuttelex, with beautiful photography by Nelly Le Comte. Although it’s been many years since its first publication, it continues to be a favourite in my kitchen—a reminder that wholesome ingredients and simple cooking never go out of style.

Why you’ll love this recipe

• Vegetarian
• Gluten free
• High in fibre
• Plant-based protein from quinoa
• Rich in beta-carotene
• Great for meal prep
• Delicious served warm or cold

Therapeutic notes

• Pumpkin and sweet potato provide beta-carotene to support immune health.
• Quinoa supplies complete plant protein and fibre for sustained energy.
• Currants add natural sweetness along with polyphenols.
• Coconut contributes texture and healthy fats.
• Ideal for vegetarian and gluten-free eating.
  

FAQs

Can I make this quinoa salad ahead of time?

Yes. It keeps well in the refrigerator for up to three days and is delicious served chilled or gently warmed.

Can I use different vegetables?

Absolutely. Beetroot, carrots, cauliflower, broccoli or zucchini all roast beautifully.

Is quinoa gluten-free?

Yes. Quinoa is naturally gluten-free, although it’s best to rinse it well before cooking.

Can I add protein?

Roast chicken, grilled halloumi, chickpeas or toasted almonds all work well.

Chef’s tip: Roast the vegetables until the edges caramelise. Those browned edges create the sweetness that balances the currants beautifully.

Easy roast vegetables with quinoa, currants and coconut

Recipe by Samantha Gowing

• Total Time1 hour 15 minutes
• YieldServes 4 as a side 1x
• DietVegetarian

Looking for a colourful roast vegetable quinoa salad that’s nourishing, satisfying and easy to prepare? This recipe combines caramelised pumpkin, sweet potato, currants, toasted coconut and fluffy quinoa into a naturally gluten-free dish that’s equally delicious served warm or cold. Perfect as a light lunch, healthy dinner or make-ahead meal.

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Ingredients

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1/4 Jap pumpkin, skin off, seeds discarded and roughly chopped

1 large sweet potato, peeled and roughly chopped

8 chat potatoes, peeled and quartered

2 cloves garlic, peeled and roughly chopped

2 long red chillies, seeded and roughly chopped

4 sprigs fresh thyme

2 teaspoons dried sumac

1 dessertspoon butter

1 cup white quinoa

1 cup water

1/2 cup currants

1 tablespoon shredded coconut

1/2 cup fresh sunflower sprouts

Salt and pepper

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Instructions

1. Preheat oven to 180 C.
2. Line a baking tray with paper.
3. Scatter chopped vegetables, garlic, chilli and thyme on baking tray.
4. Dust with sumac. Add butter in dollops around the vegetables. Place in oven and roast for 45-50 minutes or until all vegetables are tender Toss once or twice while roasting
5. Place quinoa in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer gently until all the liquid has been absorbed. Cover with a tea towel to absorb excess moisture and set aside
6. Removed cooked vegetables from the oven and transfer to a large mixing bowl
7. Add cooked quinoa, currants, coconut and sunflower sprouts and combine gently. Transfer to a serving platter, season with salt and pepper and serve.

Notes

• Swap currants for cranberries or chopped dates.
• Use tri-colour quinoa for extra visual appeal.
• Add toasted pepitas or almonds for crunch.
• Crumble over feta or goat’s cheese if dairy suits your diet.
• Leftovers keep beautifully for up to 3 days.

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• Prep Time: 30 mins
• Cook Time: 45 minutes
• Category: Plant-based
• Method: Bake
• Cuisine: Plant-based

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