She Strengthens

Autumn Harvest Quinoa Salad: A Deliciously Filling Vegan Recipe

Get Ready for a Flavorful Feast

As the leaves change colors, our taste buds crave heartier, comforting dishes that showcase the season’s best produce. This vegan quinoa salad recipe does just that, combining the natural sweetness of roasted sweet potatoes, Brussels sprouts, carrots, parsnips, and turnips with the savory tang of an Asian-inspired dressing.

A Symphony of Flavors and Textures

The star of this dish is undoubtedly the quinoa, cooked to perfection and tossed with a medley of autumn vegetables. The sweetness of the roasted sweet potatoes pairs beautifully with the earthy undertones of the Brussels sprouts, while the carrots and parsnips add a delightful crunch. The turnips, often overlooked, bring a subtle sweetness to the table.

The Dressing: A Harmonious Blend

The real magic happens when you combine the roasted vegetables with the tangy dressing, crafted from scallions, sherry vinegar, soy sauce, sesame oil, and fresh ginger. This harmonious blend of flavors will leave you wanting more. Top it off with some coarsely chopped fresh cilantro, if desired, for an added burst of freshness.

Easy to Prepare, Delicious to Enjoy

This recipe yields 6 to 8 servings and can be prepared in just 45 minutes. It’s perfect for a quick weeknight dinner or a satisfying lunch that will keep you going all day. Serve warm or chilled, alongside a comforting bowl of butternut squash soup for a complete autumn meal.

Ingredients:

For the salad:

• 8 oz sweet potato, peeled and cut into 1/2-inch pieces
• 4 oz Brussels sprouts, trimmed and quartered
• 4 oz carrot, peeled and cut into 1/2-inch pieces
• 4 oz parsnip, peeled and cut into 1/2-inch pieces
• 4 oz white or purple top turnip, peeled and cut into 1/2-inch pieces
• 3 tbsp olive oil
• 1 tsp kosher salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• 1 1/4 cups quinoa, any color or variety

For the dressing and to assemble:

• 1 bunch scallions, thinly sliced (white and light green parts only)
• 3 tbsp olive oil
• 3 tbsp sherry vinegar
• 2 tbsp peeled and finely chopped fresh ginger (from a 3- to 4-inch piece)
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 cup coarsely chopped fresh cilantro (optional)

Instructions:

1. Preheat your oven to 400°F and arrange a rack in the middle.
2. Toss the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and pepper in a large bowl. Transfer to a baking sheet and roast for 18-20 minutes, stirring every 5 minutes.
3. Cook the quinoa according to package instructions.
4. In a separate bowl, whisk together the dressing ingredients.
5. Once the quinoa is ready, drain and add it to the bowl with the dressing. Add the roasted vegetables and toss to combine.
6. Taste and season with salt and pepper as needed. Sprinkle with cilantro, if desired, and serve warm or chilled.