Quinoa Salad with Roasted Autumn Vegies

Friday , 4, October 2013 Leave a comment

Quinoa Autumn Vegies

This healthy and filling Quinoa salad is full of delicious Roasted Autumn Veggies.

Tossed together in a tangy Asian dressing this salad is delicious!

Serve warm or cold….perfect for lunch the next day ūüôā


  • 1 medium¬†Sweet Potato … peeled and cut into 1/2-inch pieces
  • Brussels Sprouts ..about 6 to 8 medium Sprouts.. trimmed and quartered
  • 1 large Carrot… peeled and cut into 1/2-inch pieces
  • 1 medium¬†Parsnip… peeled and cut into 1/2-inch pieces
  • 1 small¬†White or Purple top Turnip… peeled and cut into 1/2-inch pieces
  • 3 tbsp. Olive Oil
  • 1 tsp. Kosher Salt
  • 1/4 tsp.¬†freshly ground Black Pepper
  • 1 1/4 cups Quinoa… any color or variety

For Dressing:

  • 1 bunch Scallions… thinly sliced (white and light green parts only)
  • 3 tbsp. Olive Oil
  • 3 tbsp. Sherry Vinegar
  • 2 tbsp. Ginger…¬†peeled and finely chopped
  • 2 tbsp. Soy Sauce
  • 1 tsp. toasted Sesame Oil
  • 1/4 cup coarsely chopped fresh Cilantro (optional)


  • Heat oven to 400¬įF
  • Place Sweet Potato.. Brussels Sprouts.. Carrot.. Parsnip.. Turnip.. Oil.. Salt and Pepper in a large bowl… toss to combine.
  • Transfer Vegetables to a baking sheet.. arrange in a single¬†layer….put bowl to the side for Dressing.
  • Roast Vegetables.. stirring every 5 minutes..¬†until tender and cooked through.. about 18¬†– 20 minutes.
  • Cook Quinoa according to package directions…
  • While Quinoa is cooking…¬†make Dressing…Place all ingredients except Cilantro in bowl from veggies.. whisk to¬†blend.. set aside.
  • Add¬†Quinoa to the bowl with Dressing… add roasted Vegetables.. toss to combine.
  • Sprinkle with Cilantro (if using).. serve immediately or at room temperature.

Recipe Courtesy of Chow

Quinoa Salad with Roasted Autumn Vegies

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