Maple Roasted Root Vegetables and Quinoa Salad Recipe
YIELD
4 servings
INGREDIENTS
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For vegetables:
- 2 Tbsp. orange juice
- 2 Tbsp. maple syrup
- 1/2 tsp. Marjoram
- 3/4 tsp. Summer Savory
- 1 medium sweet potato, peeled, and diced into 1/2-inch pieces
- 2 large parsnips, diced into 1/2-inch pieces
- 1 small onion, diced into 1/2-inch pieces
- 2 Tbsp. olive oil
- Salt & pepper, to season
- 8 cups chopped kale
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For quinoa:
- 2 cups water
- 1 cup quinoa
- 2 cloves garlic, minced
- 3/4 tsp. Summer Savory
- 1/2 tsp. Marjoram
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For dressing and assembly:
- 1/4 cup Dijon mustard
- 2 Tbsp. orange juice
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1 green apple, cored and diced
- 1/4 cup dried cranberries
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DIRECTIONS
For vegetables: Preheat oven to 425 degrees and line a large baking sheet with aluminum foil. In a small bowl, stir together orange juice, maple syrup, Marjoram, and Summer Savory. In a large bowl, toss sweet potato, parsnips, and onion with oil, salt & pepper, and half of the orange juice mixture. Spread vegetables on prepared baking sheet and roast for 20 min. Pour remaining orange juice mixture over vegetables and gently toss with a spatula to coat. Roast for an additional 20 min., then add kale on top of vegetables. Roast for a final 10 min., or until kale is bright green and slightly crispy at the edges.
For quinoa: Combine all ingredients in a small pot. Cover and cook for 15 to 20 min., stirring occasionally, until water is absorbed and quinoa is tender.
For dressing and assembly: In a small bowl, mix Dijon mustard, orange juice, olive oil, and maple syrup until combined. Spoon roasted vegetables over quinoa and drizzle with Dijon dressing. Sprinkle with diced apple and dried cranberries and serve.
Ashlee Redger, Savory Spice Test Kitchen
NUTRITION
