Roasted Vegetable Quinoa Salad Recipe

Name: Roasted Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces; 3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces; 1 medium head bok choy, cut in half lengthwise; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon raspberry vinegar; 1 cup cooked quinoa; 1/4 cup dried cranberries; 1/4 cup pepitas (toasted pumpkin seeds); 1 heaping tablespoon chopped fresh parsley; 1 blood orange, peel and white pith removed, cut into chunks or segmented; 1/4 cup crumbled goat cheese

Servings: persons

5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces
3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces
1 medium head bok choy, cut in half lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon raspberry vinegar
1 cup cooked quinoa
1/4 cup dried cranberries
1/4 cup pepitas (toasted pumpkin seeds)
1 heaping tablespoon chopped fresh parsley
1 blood orange, peel and white pith removed, cut into chunks or segmented
1/4 cup crumbled goat cheese

1
Preheat the oven to 375 degrees F.
2
In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper.
3
Bake until the vegetables have caramelized and turned golden in color, about 20 minutes.
4
Let cool.
5
Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl.
6
Season the dressing with salt and pepper and reserve for later use.
7
Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too.
8
Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl.
9
Drizzle with the vinaigrette and toss to evenly incorporate.
10
Season with salt and pepper.
11
Top with the crumbled goat cheese and serve immediately.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces, 3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces, 1 medium head bok choy, cut in half lengthwise, 2 tablespoons olive oil, and more.

Yes, Roasted Vegetable Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Quinoa Salad

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