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Recipe by Molly Hagler

Orange-Ginger Root Vegetable Quinoa Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

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

Ingredients

Glaze

  • 1/4 cup orange juice

  • 1/4 cup Gefen Olive Oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon dried thyme

Roasted Vegetables

  • 2 carrots, diced small

  • 1 beet, diced small

  • 1 sweet potato, diced small

Quinoa

  • 1 cup quinoa

  • 2 cups water

For Serving

  • zest and fruit of 1 medium orange, diced small

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!

Orange-Ginger Root Vegetable Quinoa Salad

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