+

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing

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)
Try Amazon Fresh
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

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing

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.

Instructions

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.
Load Comments

Recommended from Chowhound

Bone Broth Primer: What Exactly Is It & How Do You Make It?
Guides

Bone Broth Primer: What Exactly Is It & How Do You Make It?

by Colleen Rush | Bone broth has been having a moment...well, for a while now; we first wrote about it in 2015 when...

How to Get Your Holiday Potluck Food to the Party in One Piece
Shop

How to Get Your Holiday Potluck Food to the Party in One Piece

by Caitlin M. O'Shaughnessy and Jen Wheeler | We rounded up some of the best products for packing food and bringing it to a potluck or party—because...

Become a Christmas Cookie Professional with These Easy Tips
Guides

Become a Christmas Cookie Professional with These Easy Tips

by Danielle Valente | Santa baby, if you hurry down the chimney, chances are you’re going to be here a while munching on...