Orange-Ginger Root Vegetable Quinoa Salad

Molly Hagler Molly Hagler
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This dish is healthy, fresh, and packed with flavor! It is perfect as a vegan dish or a Shabbos side dish!

8
Easy Vegetarian Vegan Pescatarian Gluten Free Low Carb No Refined Sugar Passover Parve

Directions

Prepare the Roasted Vegetables

  1. Preheat oven to 425 degrees Fahrenheit.

  2. In a large bowl, mix together the orange juice, olive oil, salt, thyme, ginger, and garlic. Add the diced carrots, beets, and sweet potato. Mix until well coated.

  3. Line a baking sheet with Gefen Parchment Paper. Pour the vegetables onto the baking sheet. Roast at 425 degrees Fahrenheit for 25 minutes.

Prepare the Quinoa

  1. Pour the raw quinoa into a fine mesh strainer. Rinse under cold water. Place the rinsed quinoa, water, and olive oil into a pot.

  2. Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes. Shut off the fire, leave covered for another five minutes, then fluff with a fork.

To Serve

  1. Place the quinoa in a bowl and mix in the roasted vegetables.

  2. Add the orange and zest just prior to serving. Eat hot or cold, and enjoy!

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