Quinoa and Roasted Vegetable Salad

Name: Quinoa and Roasted Vegetable Salad
Prep time: 20 min
Total time: 75 min
Yield: 4
Ingredients: 1 ½ lb Sweet Potato (1 1/2 pounds sweet potato, peeled and cut into 1/4-inch pieces); 1 lb Parsnips (1 pound parsnips, peeled and cut into 1/4-inch pieces); 1 piece Red Onion (1 small red onion, diced); 1 cup Olive Oil (1/4 cup plus 2 tablespoons olive oil, divided); 2 tsp Kosher Salt (2 teaspoons kosher salt, divided); 1 cup Quinoa (1 cup quinoa, rinsed in cool water and drained); ¼ tsp Cinnamon (1/4 teaspoon ground cinnamon); 3 tbsp Apple Cider Vinegar (3 tablespoons apple cider vinegar); 2 tbsp Maple Syrup (2 tablespoons maple syrup); 1 tbsp Dijon Mustard (1 tablespoon Dijon mustard); 2 tbsp Thyme (2 tablespoons fresh thyme leaves); 1 tsp Sage (1 teaspoon finely chopped sage, about 4 medium leaves); 1 piece Apple (1 small Gala or Honeycrisp apple, cut into 1/4-inch pieces); 3 oz Pumpkin Seeds (3 ounces roasted pepitas)

A hearty salad of roasted sweet potatoes and parsnips tossed with cinnamon-spiced quinoa, a maple-Dijon vinaigrette, and fresh herbs, finished with crisp apple and pepitas.

75 min

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Sweet Potato1 ½ lb · 1 1/2 pounds sweet potato, peeled and cut into 1/4-inch pieces
Parsnips1 lb · 1 pound parsnips, peeled and cut into 1/4-inch pieces
Red Onion1 piece · 1 small red onion, diced
Olive Oil1 cup · 1/4 cup plus 2 tablespoons olive oil, divided
Kosher Salt2 tsp · 2 teaspoons kosher salt, divided
Quinoa1 cup · 1 cup quinoa, rinsed in cool water and drained
Cinnamon¼ tsp · 1/4 teaspoon ground cinnamon
Apple Cider Vinegar3 tbsp · 3 tablespoons apple cider vinegar
Maple Syrup2 tbsp · 2 tablespoons maple syrup
Dijon Mustard1 tbsp · 1 tablespoon Dijon mustard
Thyme2 tbsp · 2 tablespoons fresh thyme leaves
Sage1 tsp · 1 teaspoon finely chopped sage, about 4 medium leaves
Apple1 piece · 1 small Gala or Honeycrisp apple, cut into 1/4-inch pieces
Pumpkin Seeds3 oz · 3 ounces roasted pepitas

Make it mine in the app

Steps

1Heat oven to 425°F.
2Toss the sweet potatoes, parsnips, and red onion with 2 tablespoons of the olive oil and 1 teaspoon of the salt and spread evenly onto two half-sheet pans. Roast for 15 minutes, then toss the vegetables, rotate the pans, and roast until the vegetables are tender and golden brown, about another 10 minutes. While the vegetables are roasting, prepare the quinoa.
3Bring 2 cups of water and 1/2 teaspoon of kosher salt to a boil in a 2-quart saucepan. Whisk the rinsed quinoa into the boiling water, add the cinnamon, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and cool covered for 5 minutes. Fluff with a fork.
4Combine the remaining olive oil, apple cider vinegar, maple syrup, mustard and salt in a small canning jar or other sealable vessel. Cover and shake like a martini to emulsify. (But don't use your cocktail shaker...you don't want to get fat in there.)
5Toss the warm vegetables, quinoa, herbs, and dressing together in a large bowl. Add the apple and pepitas just before serving warm or at room temperature.

Nutrition

Calories: 1118kcal
Protein: 17g
Carbs: 101g
Fat: 74g
Fiber: 18g
Sugar: 36g

Estimated from the ingredient list.

Make it yours

Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.

Make it mine

Questions

How long does quinoa and roasted vegetable salad take to make?

About 75 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 4 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

Plan it Ingredients