During the summer we eat a lot of green salads – pretty much every day. This time of year hearty warm salads hit the spot. This roasted vegetable quinoa salad is delicious and nutritious.
It’s meals like this that are comfort food for me. A warm quinoa salad with lots of vegetables and a wonderful mix of flavors. This is my perfect winter salad. Those root vegetables, the spinach, and the quinoa. Ah, the quinoa. You all know I’m in love with super healthy quinoa. We eat a lot of it and I talk about it a lot – like in my Quinoa Carrot Patties post.
This salad is everything I love in a meal. It’s easy, quick, economical, comforting and so, so good for you. It’s a vibrant and easy thing to keep us in the light this busy time of year.
Speaking of this busy time of year – it feels like the closer we get to Christmas, the faster time goes by. Most of us have long to-do lists and we’re trying to get everything done before Christmas, so we can finally relax. Sound familiar?
Create your own calm. Find some moments of stillness and slow down a bit.
This salad will nourish your body and soul. Relax and stay healthy.
Roasted Vegetable Quinoa Salad
Author: The Lovin’ Forkful
Recipe type: Salad
- 1 large carrot, peeled and cubed (about 1 cup)
- 1 medium parsnip, peeled and cubed (about 1 cup)
- 1 small turnip, peeled and cubed (about 1 cup)
- 2 tablespoons olive oil
- 2 or 3 grinds of freshly ground black pepper
- 1 onion, roughly chopped
- 2 or 3 garlic cloves, roughly chopped
- 1 cup uncooked quinoa
- 2 or 3 handfuls baby spinach
- 3 tablespoons pumpkin seeds
- ⅓ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- ½ teaspoon sea salt
- Few grinds of freshly ground black pepper
- Heat the oven to 400°F.
- Place the chopped vegetables (except the onion and garlic) in a large bowl. Add the oil and black pepper and toss to combine. Transfer the vegetables to a baking sheet lined with parchment paper or a silicone mat. Set the bowl aside (you’ll use it to finish assembling the salad).
- Roast the vegetables for 10-15 minutes. Stir in the onion and garlic. Continue roasting for 5 minutes, until the vegetables are tender.
- Meanwhile, cook the quinoa. Rinse the quinoa in a fine mesh strainer and then combine it with 2 cups water or vegetable broth in a saucepan. Bring to a boil, lower the heat, cover and simmer for 15 minutes. Remove from the heat, stir and let it rest covered for 5 minutes. Stir the baby spinach into the warm quinoa, so that it wilts a bit.
- Place the roasted vegetables in the reserved bowl. Add the warm quinoa/spinach mixture and the pumpkin seeds. Toss everything together. Pour in about half the dressing. Mix, taste and add more if needed – until the salad has reached the desired taste. You may have some dressing left over, which you can use on a green salad. It keeps well in the fridge for a week.
- Serve and enjoy.
One serving also contains:
Vitamin A – 3,857.4 IU
Vitamin C – 17.7 mg
Calcium – 50.9 mg
Iron – 8.6 mg
High in iron
High in manganese
Very high in vitamin A
Very high in vitamin B6
Serving size: 1 Calories: 311 Fat: 19.6 g Carbohydrates: 29.2 g Sugar: 4.9 g Sodium: 255 mg Fiber: 4.8 g Protein: 6.2 g Cholesterol: 0