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Tri-Color Quinoa & Roasted Root Vegetable Salad with Apple Cider Vinaigrette

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: lunch


tri-color quinoa is combined with crisp roasted root vegetables for an easy grain salad packed with protein & flavor!



For the Quinoa & Roasted Vegetables:

  • 1 cup Bob’s Red Mill Organic Tri-color Quinoa
  • 3 cups water or vegetable broth
  • 2 medium yams, peeled and cubed
  • 4 parsnips, peeled and diced into half moons
  • 2 turnips, peeled and cubed
  • 1 small red onion, peeled and chopped
  • 1/3 cup walnuts, roughly chopped
  • 1/4 cup dried cranberries
  • Olive oil
  • Salt & freshly ground black pepper, to taste

For the Vinaigrette:

  • 2 teaspoons dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • Salt and pepper, to taste
  • Olive oil


For the Vinaigrette:

  1. Combine all ingredients (minus the olive oil) in a food processor and turn on. Slowly stream in olive oil until you’ve reached your desired consistency. Set aside.

For the Quinoa & Roasted Vegetables:

  1. Preheat the oven to 425 degrees F.
  2. Combine quinoa and liquid of choice in a saucepan and place over high heat. Bring to a boil then lower heat and continue to simmer for about 30 minutes or until all the liquid is absorbed.
  3. While the quinoa cooks, place peeled & chopped veggies in a single layer on a sheet pan. Drizzle with olive oil, salt and pepper. Roast vegetables until tender and golden brown (between 20-30 minutes depending on your oven), occasionally tossing gently throughout the roasting.
  4. Once veggies finish roasting, lower the oven temperature to 350°F and spread walnuts out in a single layer on a baking sheet. Roast for 5 minutes tossing the nuts around occasionally to ensure even cooking (nuts are done when they look slightly darker and smell toasted). Remove from the oven and set aside.
  5. Once quinoa is finished cooking, drain any remaining liquid, fluff with a fork and toss in roasted vegetables, toasted walnuts and dried cranberries. Drizzle with apple cider vinaigrette and toss well to combine.


Dish holds well in an airtight container for up to 5 days in the refrigerator

Keywords: vegetarian, quinoa, root vegetables, fall, meatless

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