I decided to try this quinoa salad recipe from Joanne Chang’s flour, too cookbook. And let me tell you, it is amazingly good. Like, shockingly good. I feel I need to provide a disclaimer for this recipe, though–Warning: You may find yourself eating this entire dish in one sitting and not even realize it.
Feel free to swap out the vegetables with your favorites. I love the root vegetables and their earthiness, which is why I keep it as is. Happy fall cooking!
WARM QUINOA SALAD WITH ROASTED AUTUMN VEGETABLES
Servings: 4 as a main dish, or 6-8 as a side dish
6-7 large Brussels sprouts, trimmed and quartered
1 large parsnip, peeled and cut into ½-inch pieces
1 large carrot, peeled and cut into ½-inch pieces
1 small sweet potato, peeled and cut into ½-inch pieces
2-3 baby turnips or purple-top turnips, peeled and cut into ½-inch pieces
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 ¼ cups quinoa
8-9 scallions, both white and green parts, thinly sliced
3 tablespoons fresh ginger, peeled and minced
2 tablespoons sherry vinegar
3 tablespoons soy sauce
3 tablespoons vegetable oil
1 teaspoon sesame oil
- Preheat the oven to 400ºF.
- In a medium bowl, toss together the Brussels sprouts, parsnips, carrots, sweet potatoes, and turnips with olive oil, salt, and pepper. Pour the vegetables onto a baking sheet, arranging them into a single layer.
- Roast the vegetables, stirring about every 5 minutes, for 18 to 20 minutes, or until they are tender and cooked through. Remove the vegetables from the oven and set aside.
- While the vegetables are roasting, combine the quinoa and about 6 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the saucepan, and simmer for about 20 minutes, or until the quinoa grains “pop” (you’ll notice a white halo around each grain) and are cooked through. Drain the quinoa in a sieve and transfer to a large bowl.
- Add the roasted vegetables to the quinoa and mix together well.
- In a small bowl, whisk together the scallions, ginger, sherry vinegar, soy sauce, vegetable oil, and sesame oil until combined. Pour the dressing over the quinoa and vegetables and mix well.
- Serve warm or at room temperature.