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Ingredients (16)

For the salad:

  • 8 ounces sweet potato (about 1 medium sweet potato), peeled and cut into 1/2-inch pieces
  • 4 ounces Brussels sprouts (about 6 to 8 medium Brussels sprouts), trimmed and quartered
  • 4 ounces carrot (about 1 large carrot), peeled and cut into 1/2-inch pieces
  • 4 ounces parsnip (about 1 medium parsnip), peeled and cut into 1/2-inch pieces
  • 4 ounces white or purple top turnip (about 1 small turnip), peeled and cut into 1/2-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 1/4 cups quinoa, any color or variety

For the dressing and to assemble:

  • 1 bunch scallions, thinly sliced (white and light green parts only)
  • 3 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 2 tablespoons peeled and finely chopped fresh ginger (from a 3- to 4-inch piece)
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 cup coarsely chopped fresh cilantro (optional)
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Nutritional Information
  • Calories336
  • Fat16.68g
  • Saturated fat2.27g
  • Trans fat0g
  • Carbs40.51g
  • Fiber6.71g
  • Sugar4.88g
  • Protein7.61g
  • Cholesterol0g
  • Sodium450.8mg
  • Nutritional Analysis per serving (6 servings) Powered by

This healthy and filling recipe for a vegan quinoa salad starts with roasting sweet potatoes, Brussels sprouts, carrots, parsnips, and turnips while the quinoa cooks. Toss everything together in a tangy Asian dressing of scallions, sherry vinegar, soy sauce, sesame oil, and ginger. This salad is delicious warm or cold, so pack any leftovers for tomorrow’s lunch. Try with our butternut squash soup for a complete, filling, warming autumn meal.


For the salad:
  1. 1Heat the oven to 400°F and arrange a rack in the middle.
  2. 2Place the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and pepper in a large bowl and toss to combine. Transfer the vegetables to a baking sheet and arrange in an even layer; set the bowl aside (no need to wipe it out).
  3. 3Roast the vegetables, stirring every 5 minutes, until they’re tender and cooked through, about 18 to 20 minutes. Meanwhile, cook the quinoa.
  4. 4Place the quinoa in a medium saucepan, cover with about 2 to 3 inches of cold water, season with salt, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 minutes. Meanwhile, make the dressing.

For the dressing and to assemble:

  1. 1Place all of the ingredients except the cilantro in the reserved bowl from the veggies and whisk to combine; set aside.
  2. 2When the quinoa is ready, drain it through a fine-mesh strainer and add it to the bowl with the dressing. Add the roasted vegetables and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the cilantro (if using) and serve immediately or at room temperature.
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