Low Iodine Roasted Vegetable Quinoa Salad
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
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
- 1 tsp dried thyme
For the dressing
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp raw honey
- ¼ tsp salt
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)
Can be omittedfresh ricotta
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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