Servings: 0 serving
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In its simplest form, quinoa salad is a beautiful balance of flavors. The roasted fall vegetables bring a depth of flavor and smoky aroma to the dish, while the quinoa provides a nutty, earthy base. The vinaigrette ties it all together with a hint of sweetness, creating a flavorful dish that is both nourishing and satisfying. This dish has a long history, dating back to ancient times when Incan warriors consumed quinoa for strength and endurance. Today, quinoa is still a staple in many diets and is valued for its high protein content and essential vitamins and minerals. This quinoa salad is a great way to enjoy a nutritious meal while promoting a sattvic lifestyle. With its light, balanced flavors, it's the perfect dish for a peaceful meal that is both nourishing and delicious.
Equipment
Ingredients
- • 1 cup uncooked quinoa
- • 2 cups diced butternut squash
- • 1 cup Brussels sprouts, trimmed and halved
- • 2 beets, peeled and diced
- • 2 tablespoons extra-virgin olive oil
- • Kosher salt and freshly ground black pepper
- • 2 tablespoons extra-virgin olive oil
- • 1 tablespoon apple cider vinegar
- • 1 tablespoon honey
- • 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F.
- Rinse quinoa in a fine sieve and transfer to a pot with 3 cups of water
- Meanwhile, combine diced squash, Brussels sprouts, and beets in a large bowl
- Spread vegetables on a large baking sheet and roast for 25 minutes.
- In a separate bowl, whisk together olive oil, apple cider vinegar, and honey.
- When quinoa is finished, fluff with a fork and let cool slightly.
- In a large bowl, combine cooked quinoa, roasted vegetables, and parsley.
- Gently fold in the vinaigrette until all ingredients are evenly coated.
- Serve quinoa salad warm or chilled.
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06/10/2024 12:05 pm GMT
