Red Quinoa Salad with Roasted Vegetables

Name: Red Quinoa Salad with Roasted Vegetables
Total time: 40 min
Ingredients: 3 cups cooked red quinoa, 1 cup uncooked*; 6 cups red kale, chopped into bite-sized pieces**; 3 medium red beets, peeled and diced (1/2 inch cubes); 6-8 rainbow carrots, sliced into oval planks (1/4 inch across)***; 6-8 radishes, diced into small chunks; 1 cup raw walnut halves (almonds, pecans or cashews work too), toasted or candied****; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper, to taste; 2 tablespoons pure maple syrup*****; 1/2-1 teaspoon ground cinnamon; 1 tablespoon water; Pinch of kosher salt; 1/2 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 teaspoons Dijon style grainy mustard; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried parsley

thatsaladlady.com

With deep red colored ingredients, each layer of our quinoa salad bowl boasts loads of phytonutrients. Plus, its 100% vegan and gluten-free!

View full recipe on thatsaladlady.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thatsaladlady.com.

Share this recipe:

Ingredients

3 cups cooked red quinoa, 1 cup uncooked*
6 cups red kale, chopped into bite-sized pieces**
3 medium red beets, peeled and diced (1/2 inch cubes)
6-8 rainbow carrots, sliced into oval planks (1/4 inch across)***
6-8 radishes, diced into small chunks
1 cup raw walnut halves (almonds, pecans or cashews work too), toasted or candied****
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
2 tablespoons pure maple syrup*****
1/2-1 teaspoon ground cinnamon
1 tablespoon water
Pinch of kosher salt
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon style grainy mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley