Quinoa Root Vegetable Salad is a Spring thing. It's what you make when you're fed up with Winter and longing for Spring.
We combine cooked quinoa with roasted root vegetables, a dash of lime juice, fresh parsley, olive oil and salt & pepper.
Use any grain & combination of root vegetables that you like! Check our basic roasted vegetable recipe and video for tips and ideas.
Total Prep Time: 20 minutes
Nutrition Data Per Serving, 143g: 207 Cal, fat cal 101g, 12g fat, 2g saturated fat, 246mg sodium, 21g carb, 6g fiber, 6g protein, low cholesterol, good source Vit A, C, K, Folate, Manganese, Iron. Estimated Glycemic Load 9
It's a good idea to make the salad soon after the roasted vegetables are cooked, so they don't dry out and lose their color. If they're still a little warm, that's ok.
The beets will tint the quinoa a little pink, which I think is pretty. If you don't want pink quinoa, leave the beets out of your roasted veggies.
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