Name: Root Vegetable and Quinoa Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups water; 2 small sweet potatoes, peeled and cubed; 2 medium beets, peeled and cubed; 1 large carrot, peeled and sliced; 1/4 cup olive oil; 2 tbsp honey; 1 tbsp whole grain mustard; Salt and pepper to taste; 4 cups mixed greens; 1/2 cup crumbled feta cheese; 1/4 cup pumpkin seeds

Root Vegetable and Quinoa Salad Recipe

Mimi Hammer Modified: February 29, 2024

Photos of Root Vegetable and Quinoa Salad Recipe

How To Make Root Vegetable and Quinoa Salad

A hearty and nutritious salad packed with fiber, protein, and vitamins.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1 cup quinoa, rinsed and drained
2 cups water
2 small sweet potatoes, peeled and cubed
2 medium beets, peeled and cubed
1 large carrot, peeled and sliced
1/4 cup olive oil
2 tbsp honey
1 tbsp whole grain mustard
Salt and pepper to taste
4 cups mixed greens
1/2 cup crumbled feta cheese
1/4 cup pumpkin seeds

Instructions

In a medium saucepan, bring water to a boil and add quinoa. Reduce heat, cover, and simmer for 15-20 minutes until quinoa is tender and water is absorbed.
Meanwhile, preheat oven to 400°F. In a large baking sheet, toss sweet potatoes, beets, and carrot with olive oil, honey, mustard, salt, and pepper. Roast for 20-25 minutes until vegetables are tender and lightly browned.
In a large mixing bowl, combine cooked quinoa and roasted vegetables. Add mixed greens and toss to combine.
Divide salad among plates and top with crumbled feta cheese and pumpkin seeds.