Roasted Winter Vegetable Quinoa Salad
Roasted winter vegetables, quinoa, and walnuts with a cider vinaigrette is an amazing side dish to any main entrée!
Servings: 4 to 6 people
Calories: 327kcal
Ingredients
Roasted Winter Vegetable Quinoa Salad:
- 1 cup quinoa
- 2 Tbsp Thrive Algae Oil
- 1 large carrot peeled and chopped
- 1 large parsnip peeled and chopped
- 1 small sweet potato chopped
- 2 cups butternut squash peeled and chopped
- 1.5 tsp sea salt to taste
- 1/3 cup fresh parsley chopped
- 1/3 cup walnuts roasted and chopped
Cinnamon Maple-Cider Vinaigrette:
- 1/4 cup Thrive Algae Oil
- 3 Tbsp cider vinegar
- 1 Tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp 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
Serving: 1of 6 | Calories: 327kcal | Carbohydrates: 42g | Protein: 7g | Fat: 16g | Fiber: 7g | Sugar: 7g