Recipes // Salads // Roasted Root Vegetable Quinoa Salad

Roasted Root Vegetable Quinoa Salad


By Alejandra Ramos from AlwaysOrderDessert.com

Makes 4 servings


  • 2 large sweet potatoes, diced (do not peel)
  • 1 large rutabaga, peeled and diced
  • 4 cups water or low-sodium chicken broth
  • 2 cups dried quinoa, rinsed
  • ¼ cup extra-virgin olive oil
  • 1 fresh lemon, juiced and zested
  • 1 garlic clove, grated
  • 2 teaspoons ground turmeric
  • ½ teaspoon ground cayenne
  • 1 teaspoon dried oregano
  • ¼ cup diced dried fruit (cranberries, apricots, raisins etc.)
  • ¼ cup pumpkin seeds or sliced almonds
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment.
  2. Toss the diced sweet potatoes and rutabaga with olive oil then spread out evenly on pan.  Season with kosher salt. Roast for 25-30 minutes, tossing once, until tender and caramelized.
  3. In a medium saucepan, combine water and quinoa over medium-high heat. Bring to boil then reduce heat to a simmer. Cover the pan and cook until all liquids are absorbed, about 12-15 minutes.
  4. While the quinoa cooks, whisk together the oil, lemon juice and zest, garlic, turmeric, cayenne, oregano. Season with kosher salt and black pepper.
  5. Once the quinoa is cooked, toss with the dressing. Fold in the vegetables, nuts, and dried fruit. Season with additional salt and pepper, to taste if necessary.
  6. Can be served hot or cold. Leftovers keep in refrigerator up to one week.
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