Winter Quinoa Salad With Roasted Root Vegetables And Honey-Mustard Vinaigrette Recipe

Name: Winter Quinoa Salad With Roasted Root Vegetables And Honey-Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 cup Dry Quinoa; 2 cups Water; 3 whole Root Veggies (carrots, Parsnips, Sweet Potato, Turnips, Etc.) - Increase The Amount As Desired; 2 Tablespoons Olive Oil; 1 dash Sea Salt (or To Taste); 2 cups Baby Kale (or Regular Kale Cut Into Bite-sized Pieces) - Increase The Amount As Desired; FOR THE VINAIGRETTE:; 4 Tablespoons Olive Oil; 1 Tablespoon Sherry Or Red Wine Vinegar; 2 Tablespoons Dijon Or Whole Grain Mustard; 1 Tablespoon Raw Honey

Servings: persons

FOR THE SALAD:
1 cup Dry Quinoa
2 cups Water
3 whole Root Veggies (carrots, Parsnips, Sweet Potato, Turnips, Etc.) - Increase The Amount As Desired
2 Tablespoons Olive Oil
1 dash Sea Salt (or To Taste)
2 cups Baby Kale (or Regular Kale Cut Into Bite-sized Pieces) - Increase The Amount As Desired
FOR THE VINAIGRETTE:
4 Tablespoons Olive Oil
1 Tablespoon Sherry Or Red Wine Vinegar
2 Tablespoons Dijon Or Whole Grain Mustard
1 Tablespoon Raw Honey

1
For the quinoa: Rinse quinoa in a fine mesh strainer for 10 seconds. Add it into a medium pot with 2 cups of water. Bring to a boil. Then lower heat to a simmer, cover and cook for 15 minutes. Remove from heat when done.
2
For the roasted veggies: Preheat oven to 450 F. Peel veggies and cut them into two to three inch cubes. In a medium bowl, mix veggies with olive oil and a pinch of salt until coated. Spread on a rimmed baking sheet lined with parchment paper and slide pan into the oven. Roast for about 15 minutes until tender and slightly golden at the edges.
3
For the dressing: In a small bowl whisk all ingredients together with a fork or small whisk.
4
When you're ready to make the salad toss quinoa, roasted veggies, baby kale and dressing in a large bowl until coated. Enjoy now or save for lunch tomorrow.

340

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 12 ingredients. The key ingredients include: FOR THE SALAD:, 1 cup Dry Quinoa, 2 cups Water, 3 whole Root Veggies (carrots, Parsnips, Sweet Potato, Turnips, Etc.) - Increase The Amount As Desired, and more.

Yes, Winter Quinoa Salad With Roasted Root Vegetables And Honey-Mustard Vinaigrette 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.

Winter Quinoa Salad With Roasted Root Vegetables And Honey-Mustard Vinaigrette

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