Root Vegetable and Quinoa Salad Recipe


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



  • 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


  1. 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.

  2. 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.

  3. In a large mixing bowl, combine cooked quinoa and roasted vegetables. Add mixed greens and toss to combine.

  4. Divide salad among plates and top with crumbled feta cheese and pumpkin seeds.


  • 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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