Roasted Root Vegetable and Quinoa Salad (From: Food is the Solution)

This type of salad is the goal of all salads. Imagine roasted potatoes, sweet potatoes, and carrots served over arugula with quinoa. The dressing is a tahini based dressing. I don’t think a salad could get much better than this one!

I modified the recipe slightly from the one that was in the cookbook, but I kept it basically the same. I started by preparing my vegetables to roast in the oven. The recipe calls for sweet potatoes, potatoes, carrots, and parsnips (I omitted the parsnips). I drizzled them with oil, salt, cumin, and coriander. I let them roast in the oven until almost tender. I pulled them out, mixed them around, and added a cup of chopped raw almonds. I let the vegetables finish roasting with the almonds. While that was roasting, I simmered quinoa. I also worked on the dressing. I combined tahini, apple cider vinegar, maple syrup, turmeric, salt, and pepper. I let the quinoa and vegetables cool slightly before mixing them with the arugula. I topped individual servings with the dressing.

This was a delicious and flavorful salad. I loved the multiple textures and flavors. It was very satisfying and slightly sweet. I was surprised by how much I enjoyed it!