• Shopping List
• Meal Planner
• Collection

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)

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App