How To Make Root Vegetable and Quinoa Salad
A hearty and nutritious salad packed with fiber, protein, and vitamins.
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
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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.
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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.
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In a large mixing bowl, combine cooked quinoa and roasted vegetables. Add mixed greens and toss to combine.
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Divide salad among plates and top with crumbled feta cheese and pumpkin seeds.
Nutrition
- Calories : 400kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 17mg
- Sodium : 320mg
- Total Carbohydrates : 54g
- Dietary Fiber : 9g
- Sugar : 16g
- Protein : 12g
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