Honey Mustard Roasted Root Quinoa Salad Recipe

Fall, and back-to-school time seems to always come as a shock. How did summer go by so quickly? Of course, there’s still much to look forward to as the weather starts to cool. And root vegetables are at the top of that list for me. Root veggies are delicious roasted on their own, but I’m always looking for ways to dress up the classic sheet-pan vegetables.

Enter my new go-to recipe for roasted carrots, sweet potatoes, radishes and onions: honey mustard roasted root quinoa salad. It’s a delightful vegetarian side dish or easy make-ahead lunch that mimics the beautiful changing hues of autumn. Made with Bob’s Red Mill® Organic Tri-Color Quinoa, this salad is an excellent way to bring more colors and nutrients to your dinner table. Plus, it’s naturally gluten free and packed with protein, iron and fiber, thanks to that gorgeous multicolored quinoa.

We chose red radishes, carrots, sweet potatoes and onions for this roasted root salad for their diversity in colors and flavors. This dish is largely hands-off and simple because most of the work is done in the oven. Carrots and sweet potatoes have a similar cooking time and can share a baking sheet, while radishes and onions cook well together on a second baking sheet. I personally love anything with caramelized onions, and roasting them offers just the right amount of browning to add natural sweetness to this quinoa salad. Aside from tossing everything on a couple of baking sheets, the rest of this recipe is cooking quinoa on the stove and whipping up a simple dressing.

And, as with many salads, the star of the show is that dressing. In this case, it’s a simple honey mustard vinaigrette. Honey mustard offers a unique and delicious twist on classic quinoa salads. And this dressing is especially different, thanks to GloryBee® Artisan Fermented Honey. This fermented honey, which is more like a vinegar, is just a bit sweet as well as nice and tangy. Along with Dijon mustard and olive oil, you have the beginnings of a wonderful classic vinaigrette.

Of course, we couldn’t stop at classic. We added some punch with Litehouse® Freeze Dried Garlic and Jalapeños. Both of these freeze dried herbs add bursts of flavor without overpowering the subtle fermented honey sweetness. Be sure to give everything a good mix before serving the salad to distribute those little bites of flavor well. And we suggest topping this protein-packed vegetarian side dish with any fresh herbs of your choosing. We used fresh oregano, but chives, parsley, or basil would all work well.

Honey Mustard Quinoa Roasted Root Salad Recipe

Serves 6 as a side, 4 as a main | Finish in 50 minutes
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This hearty quinoa salad is packed with colorful root vegetables. Tricolor quinoa, along with bright red radishes, seasonal carrots, and sweet potatoes, makes a lovely vegetarian side dish, especially tossed in a savory honey mustard vinaigrette with a surprise kick from Litehouse® Freeze Dried Jalapeños.

Ingredients

Roasted Root Quinoa Salad:

  • 3 carrots, sliced on the diagonal into ½ inch rounds
  • 2 small sweet potatoes, or 1 large, sliced into ½ inch half moons
  • 4 tsp olive oil, divided
  • 1 sweet onion, sliced into ½ inch slices
  • 1 bunch of radishes, quartered (about 8 radishes)
  • 1 cup Bob’s Red Mill® Organic Whole Grain Tri-Color Quinoa 
  • ½ cup crumbled feta
  • ¼ cup pumpkin seeds
  • Fresh herbs for garnish

Honey Mustard Dressing:

  • 1 tbsp GloryBee® Artisan Fermented Honey
  • 3 tablespoons olive oil
  • 2 tsp Dijon mustard
  • 1 tbsp red wine vinegar 
  • 1 tbsp Litehouse® Freeze Dried garlic
  • 1 tbsp Litehouse® Freeze Dried Jalapeños 
  • Salt 
  • Pepper

Directions

  1.  Preheat the oven to 400F. Add the carrots and sweet potatoes to a baking sheet and toss with 2 tsp olive oil and a generous pinch of salt. Roast for 15 min.
  2. While the first veggies roast, add the radishes and onions to a second baking sheet. Toss with the remaining 2 tsp olive oil and a generous pinch of salt. After the sweet potatoes and carrots have roasted for 15 minutes, toss them on the baking sheet and return to the oven. Put the second baking sheet with the radishes and onions into the oven and roast everything for another 15 minutes. The veggies are done when they’re soft and beginning to brown slightly. 
  3. While the veggies are roasting, bring 2 cups of water to a boil in a small saucepan. When the water boils, add the quinoa and return to a boil. Reduce to a simmer, cover, and cook for 12 minutes, until the water is absorbed. Remove the pot from the heat, fluff the quinoa with a fork, cover, and let the quinoa sit for 15 minutes.
  4. To make the dressing, whisk all the ingredients together in a jar or small bowl. 
  5. When the veggies and quinoa are both finished, add everything to a large mixing bowl. Toss in feta and pepitas. Dress the salad and stir to combine. Top with fresh herbs.

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