I’ve been planning this dish for a while and finally felt inspired as the weather warmed and spring produce appeared at the market. It celebrates the season with crisp asparagus, peppery radishes and sweet young carrots, all roasted to highlight their natural flavour.
The quinoa is brightened with lemon, fresh herbs and a hint of garlic, creating a balanced base for the roasted vegetables. The contrast between the warm, toasted veg and the zesty, herb-forward quinoa makes this dish versatile — equally good warm as a side or chilled as a salad.
My favourite way to serve it is slightly cooled, with a spoonful of hummus or a scattering of toasted seeds for extra texture. It also pairs well with a simple green salad or grilled protein for a fuller meal.
📖 Recipe
Roast Spring Vegetables with Lemon & Herb Quinoa
4
10 minutes
30 minutes
40 minutes
A fresh, spring-forward dish that works as a vibrant cold salad or a comforting warm side. The roasted vegetables add sweetness and texture, while the lemon and herbs keep the quinoa bright and lively.
This recipe is forgiving and adaptable. Use whatever seasonal veg you have on hand — asparagus, young carrots and radishes are ideal in spring, but tender broccoli, sugar snap peas or new potatoes would also work well. If you prefer a nuttier quinoa, rinse and toast it briefly in a dry pan before boiling.
Ingredients
- 100 g fine asparagus
- 100 g radishes
- 150 g carrots
- 1 tbsp olive oil (for roasting)
- Salt & pepper
- 120 g quinoa, rinsed
- 1 tbsp olive oil (for dressing)
- Juice from 1 lemon
- 2 cloves garlic, minced
- 2 spring onions, sliced
- 1 heaped tbsp thyme, chopped
- 1 heaped tbsp parsley, chopped
Instructions
- Preheat the oven to 180°C / 350°F. Trim the asparagus and roughly chop the radishes and carrots. Place them in a roasting tin, drizzle with the olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, or until the vegetables are tender and lightly caramelised.
- While the vegetables roast, add the rinsed quinoa to a saucepan with 360 ml cold water. Bring to a boil, then reduce to a simmer and cook until the quinoa has absorbed all the water and the grains are fluffy, about 12–15 minutes. Remove from heat and fluff with a fork.
- Make the dressing by whisking together 1 tbsp olive oil, the lemon juice, minced garlic, sliced spring onions and chopped herbs. Taste and adjust the acidity or seasoning as needed.
- When the quinoa is cooked, pour in the dressing and mix thoroughly so the grains are well coated. Chop the roasted vegetables into bite-sized pieces and gently fold them into the quinoa.
- Serve warm as a side or allow it to cool and serve as a salad. Store leftovers in an airtight container in the refrigerator for up to two days.
Serving Suggestions & Tips
Serve this dish with a dollop of hummus or a spoonful of yogurt for creaminess, or add a handful of toasted nuts or seeds for crunch. For extra protein, toss in some chickpeas, crumbled feta or grilled halloumi. If you like heat, add a pinch of chilli flakes to the dressing.
To save time, roast a larger batch of vegetables and use leftovers in bowls, wraps or as a topping for grain salads during the week. Quinoa can be cooked in advance and kept chilled; dress and combine just before serving to preserve texture.
Season generously with salt and freshly ground black pepper — quinoa benefits from a good seasoning, and roasted vegetables need a little extra to bring out their sweetness. If the dressing feels too sharp after mixing, a small drizzle of honey or maple syrup will round the flavours without making the dish sweet.