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Recipes

Quinoa and Roasted Vegetable Salad

By Sarah Dickerman and Marissa LippertPhotography by Kimberley Hasselbrink

3.9

(18)

Image may contain Plant Food Produce and Vegetable

Recipe information

  • Yield

    1 serving

Ingredients

1

cup leftover Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon

½

cup leftover Quinoa with Walnuts and Shallots

4

cups tender salad greens such as spinach, arugula, or baby kale

2

tablespoons Whole Grain Mustard Dressing

Kosher salt, freshly ground black pepper

Need to make a substitution?

Preparation

  1. Toss roasted vegetables, quinoa, and greens with mustard dressing in a large bowl. Season with salt and pepper.

Explore Bon AppétitSaladQuinoaRice & GrainsBeetVegetableCarrotJerusalem ArtichokeFallSideGluten-FreeVeganVegetarianDairy-FreeLunchDinner