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Quinoa and Roasted Vegetable Salad

A colorful and nutritious salad combining earthy roasted vegetables with fluffy quinoa, perfect for any occasion.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 servings

Ingredients

For the roasted vegetables

  • 1.5 pounds sweet potato, peeled and cut into 1/4-inch pieces
  • 1 pound parsnips, peeled and cut into 1/4-inch pieces
  • 1 small red onion, diced
  • 2 tablespoons olive oil for tossing vegetables
  • 1 teaspoon kosher salt

For the quinoa

  • 1 cup quinoa, rinsed in cool water and drained
  • 2 cups water
  • 0.5 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon

For the dressing

  • 1/4 cup olive oil remaining
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 pinch salt

For finishing

  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon finely chopped sage, about 4 medium leaves
  • 1 small Gala or Honeycrisp apple, cut into 1/4-inch pieces
  • 3 ounces roasted pepitas

Instructions

Roasting Vegetables

  • Preheat the oven to 425°F.
  • Toss the sweet potatoes, parsnips, and red onion with 2 tablespoons of olive oil and 1 teaspoon of salt.
  • Spread the mixture evenly across two half-sheet pans and roast for 15 minutes.
  • Toss the vegetables, rotate the pans, and continue roasting for another 10 minutes until tender and golden brown.

Preparing Quinoa

  • In a saucepan, bring 2 cups of water and the remaining 1/2 teaspoon of kosher salt to a boil.
  • Whisk in the rinsed quinoa and add the ground cinnamon.
  • Cover, reduce heat to low, and let it simmer for 15 minutes.
  • Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Making Dressing and Combining

  • In a jar, combine the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt.
  • Cover the jar and shake well to emulsify the dressing.
  • In a large bowl, toss the warm vegetables, fluffed quinoa, fresh herbs, and the prepared dressing together.
  • Add the diced apple and roasted pepitas just before serving.

Notes

Serve warm or at room temperature. Pairs well with grilled chicken or fish. Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in a skillet over low heat.