Quinoa and Roasted Vegetable Salad
This may be one of my most nutritiously sound recipes to date. After all, quinoa delivers a complete protein, and sweet potatoes and parsnips deliver just about everything else. And then there are the pepitas, which are packed full of micronutrients, and as you know, doctors hate apples. By the way, this is what Thanksgiving tastes like. A note about parsnips: Larger parsnips can have a tough woody core towards their top end, which is not ideal for roasting. Chop the skinny root end into rounds, then cut around the core and chop the remaining sides into 1/4 inch cubes.This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
- Time: 75 min
- Servings: 4
Source: Alton Brown
Ingredients
- pounds sweet potato, peeled and cut into 1/4-inch pieces
- pound parsnips, peeled and cut into 1/4-inch pieces
- small red onion, diced
- plus 2 tablespoons olive oil, divided
- teaspoons kosher salt, divided
- quinoa, rinsed in cool water and drained
- teaspoon ground cinnamon
- tablespoons apple cider vinegar
- tablespoons maple syrup
- tablespoon Dijon mustard
- tablespoons fresh thyme leaves
- teaspoon finely chopped sage, about 4 medium leaves
- small Gala or Honeycrisp apple, cut into 1/4-inch pieces
- ounces roasted pepitas