Quinoa and Roasted Root Vegetable Salad
This quinoa and roasted root vegetable salad is a hearty and healthy meal that's perfect for a weeknight dinner or a potluck. The quinoa is cooked in vegetable broth for extra flavor, and the roasted root vegetables are caramelized and tender. The salad is tossed with a simple vinaigrette and topped with chopped fresh herbs and nuts or seeds.
I first developed this recipe when I was looking for a way to use up some leftover roasted root vegetables. I had been roasting a whole chicken for dinner, and I had a bunch of vegetables left over. I didn't want to waste them, so I decided to try making a salad with them. I started by cooking quinoa in vegetable broth. This gave the quinoa a lot of flavor, and it also made it more filling. Then, I roasted the root vegetables with some olive oil, salt, and pepper. I roasted them until they were caramelized and tender. Once the quinoa and vegetables were cooked, I combined them in a large bowl. I added some chopped fresh herbs and nuts or seeds, and then I drizzled the salad with a simple vinaigrette. The salad was delicious, and it was a great way to use up my leftover vegetables.
Quinoa and Roasted Root Vegetable Salad Quinoa and Roasted Root Vegetable Salad Quinoa and Roasted Root Vegetable Salad Quinoa and Roasted Root Vegetable Salad
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound root vegetables, such as carrots, parsnips, and turnips, peeled and chopped
  • 1 tablespoon chopped fresh herbs, such as parsley or thyme
  • 1/4 cup chopped nuts or seeds, such as almonds or walnuts
  • 2 tablespoons vinaigrette
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 20-25 minutes, or until tender.
  4. While vegetables are roasting, cook quinoa according to package directions.
  5. Once quinoa and vegetables are cooked, combine them in a large bowl.
  6. Add herbs and nuts or seeds.
  7. Drizzle with vinaigrette and toss to coat.
  8. Serve immediately.
Why It Works
  • The quinoa is cooked in vegetable broth for extra flavor.
  • The root vegetables are roasted until they are caramelized and tender.
  • The salad is tossed with a simple vinaigrette to add flavor and moisture.
  • The chopped fresh herbs and nuts or seeds add crunch and flavor to the salad.