Quinoa Salad With Roasted Autumn Vegetables Recipe

Makes 6 1-cup servings

12 ounces sweet potato (about 1 medium sweet potato), peeled and cut into ½ inch pieces
12 ounces Brussels sprouts, trimmed and halved
12 ounces carrots, peeled and cut into ½ inch pieces
2 tablespoons olive oil
salt to taste

1 cup quinoa
4 scallions, sliced thinly
¼ cup cilantro, chopped
Homemade Salad Dressing to taste

Preheat oven to 400 F. Line 2 rimmed baking sheet with aluminum foil and toss sweet potato, Brussels sprouts, and carrots with the olive oil on the sheets. Spread them out in a single layer and then sprinkle with salt. Roast for 20 minutes or until vegetables are soft enough for your taste.

While the vegetables are roasting, make the quinoa using the package directions.

In a large bowl mix together the roasted vegetables, quinoa, scallions and cilantro. Taste and decide if it needs homemade salad dressing or is delicious all on its own.

Without dressing: 237 calories, 6.7 g fat, 0.9 g saturated fat, 39.4 g carbohydrates, 7.6 g sugar, 7.4 g protein, 7.5 g fiber, 102 mg sodium, 6 Points+

Return to Quinoa Roasted Veggie Salad

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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