Description
A nutritious and flavorful salad featuring roasted root vegetables and quinoa, perfect for a healthy meal.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 2 medium carrots, diced
- 2 medium parsnips, diced
- 1 medium sweet potato, diced
- 1 red onion, diced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions.
- In a large bowl, toss the diced carrots, parsnips, sweet potato, and red onion with olive oil, salt, pepper, and thyme.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and golden.
- Once the quinoa is cooked, fluff it with a fork and mix it with the roasted vegetables.
- Add chopped parsley and lemon juice, and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add other vegetables like beets or turnips.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For added protein, consider adding chickpeas or nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Root Vegetable, Quinoa Salad, Healthy Salad, Vegan Recipe