Warm Quinoa Salad Radishes Feta

The first time I served this salad at a dinner party, my friend Sarah actually gasped when she took her first bite. Those radishes transform in the oven into these sweet, tender bites that nobody expects. I've made it on repeat ever since, especially on those nights when I want something that feels special but doesn't require hours at the stove.

Last spring, I started making this for meal prep Sundays and honestly, it changed my lunch game. Something about the way the flavors meld overnight makes it even better the next day. My coworker actually asked for the recipe after catching that first whiff of lemon and roasted vegetables from my container.

Ingredients

• 1 cup quinoa, rinsed: The rinse removes bitter coating that can make quinoa taste unpleasant
• 2 cups vegetable broth or water: Broth adds layers of flavor water simply cannot provide
• 1 bunch radishes, trimmed and halved: Look for firm, bright radishes without soft spots
• 1 small red onion, thinly sliced: The sweetness balances beautifully after roasting
• 1 cup baby spinach leaves: They wilt just enough when tossed with warm quinoa
• 3 oz feta cheese, crumbled: Room temperature feta blends better into the salad
• 1/4 cup toasted walnuts or almonds: Add that perfect crunch element
• 3 tbsp extra virgin olive oil: Divided between roasting and dressing
• 1 tbsp fresh lemon juice: Brightness that makes everything pop
• 1 tsp Dijon mustard: Emulsifies the dressing beautifully
• 1 clove garlic, minced: One clove is plenty since it is raw
• 1 tbsp fresh parsley, chopped: Fresh herbs make such a difference here
• Salt and black pepper: Generous seasoning is essential

Instructions

Get your oven going:

Preheat to 400°F and line that baking sheet with parchment, which saves cleanup time later

Roast the vegetables:

Toss radishes and onion with one tablespoon olive oil, season well, and roast 20 to 25 minutes until tender and lightly caramelized

Cook the quinoa:

Combine quinoa and liquid in a saucepan, bring to boil, then cover and simmer 15 minutes until fluffy

Whisk the dressing:

Combine remaining olive oil, lemon juice, mustard, garlic, and parsley until emulsified

Bring it together:

Toss warm quinoa with roasted vegetables, spinach, and half the feta, then drizzle with dressing

Finish and serve:

Top with remaining feta and toasted nuts, then serve while still slightly warm

Save

This salad became my go-to contribution for family gatherings last year. Even my radish skeptical uncle went back for seconds, which still makes me smile every time I think about it.

Perfecting The Roast

I have learned that cutting radishes into even sized pieces ensures they all roast at the same rate. Spread them in a single layer without overcrowding the pan, otherwise they steam instead of roast.

Making It Your Own

Sometimes I swap in arugula when I want more peppery greens or add fresh dill for a completely different flavor profile. The base recipe is forgiving enough to handle plenty of variations.

Serving Suggestions

This salad works beautifully as a main course or as a side alongside grilled fish or chicken. The warmth makes it perfect for cooler weather while the fresh vegetables keep it light enough for summer.

• Try adding grilled chickpeas for extra protein
• A drizzle of balsamic glaze adds nice sweetness
• Keep some toasted nuts handy to add right before serving

Save

There is something deeply satisfying about a dish that looks this beautiful and tastes even better. Hope this becomes a regular in your kitchen rotation too.

Recipe Questions & Answers

→ How do I cook the quinoa for this salad?

Rinse quinoa thoroughly, then simmer in vegetable broth or water for 15 minutes until liquid is absorbed. Let it stand covered for 5 minutes before fluffing with a fork.

→ Can I substitute the radishes with another vegetable?

Yes, arugula or kale can replace baby spinach, and adding fresh herbs like dill or mint can complement or substitute components according to your taste.

→ What is the best way to roast the radishes and onions?

Toss halved radishes and sliced onions with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and lightly caramelized.

→ Are nuts necessary for this dish?

Nuts like toasted walnuts or almonds are optional. They add a pleasant crunch and nutty flavor but can be omitted if preferred or due to allergies.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors meld well but consume promptly for best texture.