Quinoa Salad with Roasted Seasonal Veggies and Ginger-Scallion Dressing

Quinoa Salad with Roasted Seasonal Veggies and Ginger-Scallion Dressing

Revamped Recipe:

Autumn Harvest Meal: Want a hearty, vegan feast this season? Check out this scrumptious combo of a Warm Quinoa Salad with Roasted Veggies and a zesty Ginger-Scallion Dressing paired with Creamy Butternut Squash Soup.

• Yields: A satisfying 6 to 8 servings
• Difficulty: A breeze!
• Total Time: Approx. 45 minutes

Ingredients:

For the Quinoa Salad:

• 8 oz sweet potato (1 medium potato, peeled and diced)
• 4 oz Brussels sprouts (6-8 sprouts, trimmed and quartered)
• 4 oz carrot (1 large carrot, peeled and diced)
• 4 oz parsnip (1 medium parsnip, peeled and diced)
• 4 oz turnip (1 small turnip, peeled and diced)
• 3 tbsp olive oil
• 1 tsp kosher salt, adjust as needed
• 1/4 tsp freshly ground black pepper, adjust as needed
• 1 1/4 cups quinoa, any variety

For the Dressing and Salad Assembly:

• 1 bunch scallions, white and light green parts only, thinly sliced
• 3 tbsp olive oil
• 3 tbsp sherry vinegar
• 2 tbsp fresh ginger (from a 3-4 inch piece, finely chopped)
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 cup fresh cilantro, chopped (optional)

Butternut Squash Soup:

• 1 small butternut squash (~6 cups chopped)
• 2 shallots or onions, diced
• 2 garlic cloves, minced
• 2 tbsp coconut or olive oil
• 1 1/2 tbsp curry powder (optional)
• 1/4 tsp cinnamon (optional)
• Salt and pepper, to taste
• 2 cups veggie broth
• 1 can (14 oz) light coconut milk
• 1-3 tbsp maple syrup (for sweetness, optional)
• 1-2 tsp chili garlic paste (for heat, optional)

Instructions:

Roasted Autumn Quinoa Salad:

1. Heat oven to 400°F. Line a baking sheet with parchment.
2. Mix veggies, oil, salt, and pepper. Spread on the baking sheet and roast for 18-20 minutes, stirring every 5 minutes, until tender and browned. While roasting, cook quinoa per package instructions.
3. Combine cooked quinoa with roasted veggies in a large bowl.

Ginger-Scallion Dressing:

1. Combine all dressing ingredients in the bowl used for veggies (no need to wash it). Whisk to combine, then toss with salad.

Butternut Squash Soup:

1. Roast squash at 400°F for 30-40 minutes until tender.
2. Heat oil in a large pot, sauté shallots and garlic until soft.
3. Add roasted squash, spices (if using), broth, and simmer for 15 minutes.
4. Blend until smooth, stir in coconut milk, and season to taste.

Beat the chill with this ultimate fall feast! Enjoy the warmth and flavors of the Butternut Squash Soup and the zesty, vibrant Warm Quinoa Salad with Roasted Veggies and Ginger-Scallion Dressing. Perfect for a cozy night in!

1. In the uncategorized section of nutrition-focused recipes, you can find a delightful Autumn Harvest Meal, which includes a Warm Quinoa Salad with Roasted Veggies and a zesty Ginger-Scallion Dressing, paired with Creamy Butternut Squash Soup.
2. To enhance the sweetness of the Autumn Harvest Meal, consider adding quinoa, a popular grain, to the Quinoa Salad, which also includes sweet potato, Brussels sprouts, carrot, parsnip, and turnip.
3. In the given recipe for the Autumn Harvest Meal, the roasted autumn vegetables are cooked at 400°F, creating an ideal temperature for browning and tenderizing the vegetables.
4. As a complement to the warm flavors of the Quinoa Salad and the Butternut Squash Soup, serve them at a suitable room temperature for a balanced and satisfying meal.

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