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Roasted Fruit and Veggie Quinoa Salad

This tasty salad is the perfect easy Mother's Day recipe and can be enjoyed hot or cold and is topped off with a creamy coconut avocado dressing.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr


For the salad

  • 2 tablespoons olive oil
  • Pinch of salt
  • ¼ teaspoon chilli powder optional
  • 1/2 red onion sliced
  • 2 bell peppers cubed
  • 1 apple cut into ½ inch wedges/slices
  • 1 zucchini cubed
  • 1 tablespoon coconut oil
  • 2 garlic cloves minced
  • 1 cup dry quinoa rinsed
  • 1.5 cups water or veggie broth
  • 1/3 cup dried cranberries chopped
  • 1/3 cup dried apricots chopped
  • 1 medium bunch spinach optional
  • Fresh parsley for garnish optional

For the dressing

  • 1/2 cup fresh basil leaves or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • 2 cloves garlic
  • 1/2 ripe avocado
  • ½ cup coconut milk
  • 1.5 tablespoons apple cider vinegar I like Bragg’s
  • Squeeze of fresh lemon juice
  • Drizzle of maple syrup optional
  • ¼ teaspoon each sea salt and ground pepper add more to taste
  • Pinch of Cayenne pepper


  • Preheat the oven to 450F. Line a baking sheet with parchment paper or foil.

For Salad

  • Combine red onion, bell peppers, apple and zucchini in a large bowl, add sea salt and olive oil. Place veggies in a single layer on prepared baking sheet and bake for 30 minutes. Flip halfway through.
  • Heat a small saucepan, over medium high heat. Add coconut oil. When hot, add the garlic and saute for 1 minute or until fragrant. Add in rinsed quinoa and water/veggie broth. Bring it to a boil then cover and reduce heat to a simmer. Cook for 20 minutes. Remove from heat and fluff with a fork after allowing to rest for 5 minutes.

For Dressing

  • In a food processor or blender pulse together herbs and garlic until finely chopped. Add in avocado, coconut milk, vinegar, lime juice, salt, pepper and cayenne. Blend until smooth.
  • In a large serving bowl combine cooked quinoa, roasted veggies/fruit mixture, cranberries and apricots. Gently mix in dressing and enjoy. Can enjoy hot or at room temperature.


Optional: If desired place spinach leaves on plates and top with salad. Garnish with parsley if using.