Autumn Root Vegetable Salad with Quinoa

A nutritious and colorful salad featuring seasonal root vegetables, protein-packed quinoa, and a tangy dressing. This dish is not only good for your health but also budget-friendly and environmentally sustainable.

Steps

1. Preheat the oven to 200°C (400°F). 2. Peel and dice the beet and parsnip, and place them on a baking sheet. Drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes until tender. 3. While the vegetables are roasting, cook quinoa according to package instructions. 4. In a large bowl, combine the cooked quinoa, grated carrot, roasted beet, roasted parsnip, and shredded red cabbage. 5. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing. 6. Pour the dressing over the salad and toss gently. 7. Garnish with fresh parsley before serving.

1/2 cup cooked quinoa 1 small beet, roasted and diced 1 small carrot, grated 1 small parsnip, roasted and diced 1/4 cup red cabbage, shredded 1 tablespoon olive oil 1 tablespoon apple cider vinegar Salt and pepper to taste Fresh parsley for garnish