Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing

Name: Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more as needed; 113 grams Brussels sprouts (about 6 to 8 medium Brussels sprouts), trimmed and quartered; 113 grams carrot (about 1 large carrot), peeled and cut into 1/2-inch pieces; 59 milliliters coarsely chopped fresh cilantro (optional); 2 Tbsps peeled and finely chopped fresh ginger (from a 3- to 4-inch piece); 1 teaspoon kosher salt, plus more as needed; 3 Tbsps olive oil; 113 grams parsnip (about 1 medium parsnip), peeled and cut into 1/2-inch pieces; 296 milliliters quinoa, any color or variety; 1 bunch scallions, thinly sliced (white and light green parts only); 1 teaspoon toasted sesame oil; 3 Tbsps sherry vinegar; 2 Tbsps soy sauce; 227 grams sweet potato (about 1 medium sweet potato), peeled and cut into 1/2-inch pieces; 113 grams white or purple top turnip (about 1 small turnip), peeled and cut into 1/2-inch pieces

You can never have too many side dish recipes, so give Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing a try. One serving contains 206 calories, 6g of protein, and 8g of fat. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of sweet potato, olive oil, parsnip, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oven to 400°F and arrange a rack in the middle.

Equipment you will use

Oven

Place the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and pepper in a large bowl and toss to combine.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Sweet Potato

Parsnip

Carrot

Turnip

Cooking Oil

Equipment you will use

Bowl

Transfer the vegetables to a baking sheet and arrange in an even layer; set the bowl aside (no need to wipe it out).Roast the vegetables, stirring every 5 minutes, until they’re tender and cooked through, about 18 to 20 minutes. Meanwhile, cook the quinoa.

Ingredients you will need

Vegetable

Quinoa

Equipment you will use

Baking Sheet

Bowl

Place all of the ingredients except the cilantro in the reserved bowl from the veggies and whisk to combine; set aside.When the quinoa is ready, drain it through a fine-mesh strainer and add it to the bowl with the dressing.

Ingredients you will need

Cilantro