Low Sodium Roasted Vegetable Quinoa Salad

Total time55 min

Prep time20 min

Cook time35 min

Low Sodium Roasted Vegetable Quinoa Salad

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
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2 cups water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the roasted vegetables

1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
2 medium carrots, peeled and cut into ½-inch rounds
1 medium parsnip, peeled and cut into ½-inch pieces
1 medium beet (about 6 oz), peeled and cut into ¾-inch cubes
3 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp dried thyme

For the dressing

2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp raw honey
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint leaves, torn
2 cups arugula

For serving

¼ cup fresh ricotta (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the sweet potato, carrots, parsnip, and beet in a single layer on a large rimmed baking sheet. Keep the beet pieces on one side of the pan to prevent them from bleeding onto the other vegetables. Drizzle with 2 tbsp of the olive oil, sprinkle with the ½ tsp salt and dried thyme, and toss to coat.
2
Roast the vegetables for 30–35 minutes, flipping once halfway through, until the edges are caramelized and a fork slides through the thickest pieces without resistance.

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