Roasted Winter Vegetable Quinoa Salad
User Reviews
4.6
Roasted Winter Vegetable Quinoa Salad
Description
The Roasted Winter Vegetable Quinoa Salad brings together hearty root vegetables and butternut squash roasted until golden brown and tender. These vegetables are coated with algae oil and sea salt before roasting to enhance their natural sweetness and texture. Fluffy, cooked quinoa serves as the grain base, providing a light and nutty component.
The dish is dressed with a cinnamon maple-cider vinaigrette combining algae oil, cider vinegar, maple syrup, and ground cinnamon. This vinaigrette introduces a subtle sweetness and spice that complement the roasted vegetables. Fresh chopped parsley and roasted walnuts add brightness and crunch, varying the texture and flavor.
This salad can be served warm or at room temperature. It functions well as a main dish for a light lunch or as a side salad accompanying proteins or other dishes.
Ingredients
Roasted Winter Vegetable Quinoa Salad:
- 1 cup quinoa
- 2 Tbsp algae oil Thrive brand
- 1 carrot peeled and chopped, large
- 1 parsnip peeled and chopped, large
- 1 sweet potato chopped, small
- 2 cups butternut squash peeled and chopped
- 1.5 tsp salt to taste, sea salt
- 1/3 cup parsley chopped, fresh
- 1/3 cup walnuts roasted and chopped
Cinnamon Maple-Cider Vinaigrette:
- 1/4 cup algae oil Thrive brand
- 3 Tbsp cider vinegar
- 1 Tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp salt sea salt
Instructions
- Preheat the oven to 400 degrees F. Spread the vegetables over a large baking sheet. Drizzle with algae oil and sprinkle liberally with sea salt. Use your hands to toss everything together until all vegetables are coated. Bake 20 to 30 minutes, or until vegetables are golden-brown and have reached desired done-ness.
- Cook quinoa according to package instructions while the vegetables are roasting.
- Add all ingredients for the cider vinaigrette to a small blender and blend until combined (note: if you don’t have a small blender, no sweat: you can whisk the dressing in a bowl or measuring cup).
- Transfer the cooked quinoa to a serving bowl along with the roasted winter vegetables. Add in all of the dressing, parsley, and roasted walnuts. Toss everything together until combined.
- Taste salad for flavor and add more sea salt and/or cider vinegar to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 people
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 327kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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