Quinoa and Roasted Root Vegetable Salad

If you're looking for a hearty and healthy salad during the fall or winter months, look no further.

When I was in college, I lived off of a steady diet of ramen noodles, instant oatmeal, and the occasional microwaved burrito. That is until my roommate introduced me to the wonders of a simple roasted vegetable salad. It was a revelation! The roasted vegetables were sweet and caramelized, the quinoa was fluffy and satisfying, and the lemon-herb vinaigrette brought everything together. I quickly became obsessed and started experimenting with different variations. This recipe is the result of years of experimentation, and it's the perfect way to warm up on a cold day.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups water or broth
• 1 pound root vegetables (such as carrots, parsnips, turnips, beets), peeled and chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss root vegetables with olive oil, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 20 minutes, or until tender and slightly browned.
4. While vegetables are roasting, cook quinoa according to package directions.
5. Fluff quinoa with a fork and let cool slightly.
6. Combine quinoa, roasted vegetables, parsley, and lemon juice in a large bowl.
7. Toss to coat.
8. Serve warm or at room temperature.

Why It Works

• Roasting the vegetables brings out their natural sweetness and caramelizes them slightly.
• The quinoa provides a hearty base and a good source of protein and fiber.
• The lemon-herb vinaigrette adds a bright and refreshing flavor that balances out the sweetness of the vegetables.