Quinoa Roasted Root Vegetable Salad Recipe
Cooked Quinoa, Roasted Veg, Fresh Parsley, Nuts or Seeds, Lime Juice
Quinoa Root Vegetable Salad is a Spring thing. It's what you make when you're fed up with Winter and longing for Spring.
We combine cooked quinoa with roasted root vegetables, a dash of lime juice, fresh parsley, olive oil and salt & pepper.
Use any grain & combination of root vegetables that you like! Check our basic roasted vegetable recipe and video for tips and ideas.
Total Prep Time: 20 minutes
4 Servings
Nutrition Data Per Serving, 143g: 207 Cal, fat cal 101g, 12g fat, 2g saturated fat, 246mg sodium, 21g carb, 6g fiber, 6g protein, low cholesterol, good source Vit A, C, K, Folate, Manganese, Iron. Estimated Glycemic Load 9
Ingredients:
- 3 cups roasted root vegetables
- 3 cups cooked quinoa (1 cup raw)
- 1/4 cup chopped Italian flat leaf parsley
- 1/3 cup toasted nuts or seed - cashews, almonds, walnuts or pumpkin seeds are good. Spread on a flat pan, toast for 10 - 15 minutes at 300 ° F – just until lightly browned.
- 2 Tbsp lime juice
- 1 Tbsp olive oil
- 1 tsp dried basil leaf
- Salt & pepper to taste
Directions:
- Stir together: roasted vegetables, quinoa, toasted nuts or seeds and fresh parsley
- Combine lime juice, olive oil, basil, salt & pepper to taste and stir into quinoa vegetable mixture
- Chill in the fridge for an hour before serving if you want the salad cold. Serve immediately if you don't care about that.
- Serve with a dollop of sour cream or yogurt
Recipe Tips:
It's a good idea to make the salad soon after the roasted vegetables are cooked, so they don't dry out and lose their color. If they're still a little warm, that's ok.
The beets will tint the quinoa a little pink, which I think is pretty. If you don't want pink quinoa, leave the beets out of your roasted veggies.
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