Warm Quinoa and Roasted Root Vegetable Salad
with lemon-dill vinaigrette

Name: Warm Quinoa and Roasted Root Vegetable Salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 cups Quinoa (for 2 meals); 3/4 cup Water; 1 head Cauliflower, florets; 1 lb Potatoes, sweet (sub butternut or acorn squash), cubed; 1 lb Carrots (or a combination of carrots and parsnips), chopped; 1/2 Onions, red, chopped; 1 can Garbanzo beans (14 oz / 387 g), drained and rinsed; 1 Tbsp Oil, olive; 1 tsp Vinegar, red or white wine; 2 tsp Dill, fresh, chopped; 1/2 Lemons, zest and juice of; 1 tsp Mustard, Dijon; 1 tsp Vinegar, red or white wine; 1 tsp Honey; 1/4 cup Oil, olive

Active: 25 min Total: 50 min

Original GF Paleo Vegetarian

Warm Quinoa and Roasted Root Vegetable Salad

This warm salad of colorful fall vegetables and hearty quinoa is topped with a fresh citrus vinaigrette. We love how versatile and adaptable this salad is. Pack it up for lunches or serve leftovers on the side with steak or grilled chicken.

Dependency

Yogurt-Marinated Greek Chicken

Ingredients

Metric

Servings:

Quinoa and Roasted Root Vegetable Salad:

Quinoa (for 2 meals) - 1 1/2 cups
Water - 3/4 cup
Cauliflower - 1 head , florets
Potatoes, sweet (sub butternut or acorn squash) - 1 lb , cubed
Carrots (or a combination of carrots and parsnips) - 1 lb , chopped
Onions, red - 1/2 , chopped
Garbanzo beans (14 oz / 387 g) - 1 can , drained and rinsed
Oil, olive - 1 Tbsp
Vinegar, red or white wine - 1 tsp

Lemon-Dill Vinaigrette:

Dill, fresh - 2 tsp , chopped
Lemons - 1/2 , zest and juice of
Mustard, Dijon - 1 tsp
Vinegar, red or white wine - 1 tsp
Honey - 1 tsp
Oil, olive - 1/4 cup

Prep

Make quinoa - If prepping right before cooking, get the vegetables roasting in the oven before returning to this step. This makes enough for Wednesday's dinner. Combine quinoa, water in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Reserve half for Wednesday. (Can be done up to 5 days ahead)
Cauliflower / Sweet potatoes / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
Chop dill.
Drain and rinse garbanzo beans.

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Make

Heat oven to 500F / 260C degrees.
Brush a sheet pan with some cooking oil. Spread cauliflower, sweet potatoes, carrots and red onions on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
Uncover vegetables and add chickpeas. Pour olive oil and vinegar (the portion for the salad) over the top and season with salt and pepper. Toss with a spatula to combine. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more, stirring halfway through.
Zest and juice lemons. Combine with dill, mustard, vinegar and honey. Whisk while slowly adding oil.
Toss roasted vegetables with quinoa. Serve with dressing over top and enjoy!

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