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Orange-Ginger Root Vegetable Quinoa Salad

Parve Parve
8 Servings Serving Icon
30 Minutes Preferences Icon

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


Prepare the Roasted Vegetables


Preheat oven to 425 degrees Fahrenheit.


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.


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


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


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


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


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