Roasted Roots & Quinoa Salad with Maple Vinaigrette

Print Recipe View Instructions

It's as easy as 1-2-3! Steam the quinoa, roast the vegetables, and make the dressing - and don't forget number 4 - ENJOY!

What You Need To Make This Recipe

Beans & Grains Quinoa, 26 oz. $13.59
Herbs Parsley Italian bunch $1.99
Produce, Vegetables Onion Red jumbo each $1.29
Produce, Vegetables Squash Butternut $2.99
Produce, Vegetables Potato, Garnet Yams Large $2.25
Jam, Syrup & Honey Maple Syrup 16 oz Glass Bottle $12.95
Oils & Vinegars Oil, Avocado $16.95
  • Preheat

    Step 1

    Preheat the oven to 400 degrees F.

  • Spread

    Step 2

    Spread the vegetables over a large baking sheet. Drizzle with avocado oil and sprinkle liberally with sea salt.

  • Toss

    Step 3

    Toss everything together until all vegetables are well-coated

  • Roast

    Step 4

    Bake 20 to 30 minutes until vegetables are golden-brown.

  • Steam

    Step 5

    Steam quinoa according to package instructions while the vegetables are roasting.

  • Mix

    Step 6

    Add all ingredients for the vinaigrette in a small bowl and whisk until combined. ( 1/4 cup Avocado or Olive Oil, 3 Tbsp Apple Cider Vinegar, 1 Tbsp pure maple syrup, 1 tsp cinnamon, 1/4 tsp sea salt to taste)

  • Mix

    Step 7

    Transfer the cooked quinoa to a serving dish along with the roasted vegetables. Pour over the dressing and top with chopped parsley. Toss everything together until combined.

  • Taste

    Step 8

    Taste salad for flavor and add more sea salt and/or cider vinegar to your desire!

Ingredients

  • 1 Cup Quinoa
  • 2Tbsp Avocado or Olive Oil
  • 1 large carrot peeled and chopped
  • 1 large red onion peeled and chopped
  • 1 small sweet potato chopped
  • 2 cups cubed butternut squash
  • 1.5tsp sea salt to taste
  • 1/3 cup fresh Parsley
  • 1/4 cup Avocado or Olive Oil
  • 3 Tbsp Apple cider Vinegar
  • 1tbsp pure maple syrup
  • 1 tsp cinnamon