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Quinoa Salad with Roasted Autumn Vegetables
Ingredients
- INGREDIENTS
- For the salad:
- 8 ounces sweet potato (about 1 medium sweet potato), peeled and cut into 1/2-inch pieces
- 4 ounces Brussels sprouts (about 6 to 8 medium Brussels sprouts), trimmed and quartered
- 4 ounces carrot (about 1 large carrot), peeled and cut into 1/2-inch pieces
- 4 ounces parsnip (about 1 medium parsnip), peeled and cut into 1/2-inch pieces
- 4 ounces white or purple top turnip (about 1 small turnip), peeled and cut into 1/2-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 1/4 cups quinoa, any color or variety
- For the dressing and to assemble:
- 1 bunch scallions, thinly sliced (white and light green parts only)
- 3 tablespoons olive oil
- 3 tablespoons sherry vinegar
- 2 tablespoons peeled and finely chopped fresh ginger (from a 3- to 4-inch piece)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup coarsely chopped fresh cilantro (optional)
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