Tuesday, January 21, 2014

Roasted Sweet Potato & Beet Quinoa Salad with Cumin Citrus Vinaigrette

I don't typically adhere to the meatless Monday movement.  Not because I don't agree with it in theory, but more because I cannot commit to a specific day of the week.  We typically eat multiple vegetarian or vegan meals every week.  I love the creativity that cooking vegetarian inspires in me.  I am always trying to find ways to incorporate as many nutrient rich foods as possible and at the same time ensuring that the meal is flavourful.  Texture and temperatures are also important factors to consider.  For this recipe I used warm quinoa, sweet potato and beets with a range of cold raw vegetables to add crunch.  It was a successful meatless Monday in the Goodyear household!


3 cups quinoa, cooked
1 sweet potato, peeled and diced
4 medium sized beets, peeled and diced
1/2 cucumber, diced
1 yellow pepper, sliced
1 cup red cabbage, finely sliced
1/2 fennel bulb, finely sliced
1/2 cup parsley, finely chopped


Preheat oven to 350 degrees Fahrenheit.

Placed sweet potatoes and beets on a parchment lined baking sheet.  Sprinkle with salt and pepper.  Roast in heated oven for 20-30 minutes or until cooked through and slightly browned.

In a large bowl add all ingredients.  Toss with Cumin Citrus Vinaigrette (recipe follows).

Cumin Citrus Vinaigrette


1 lemon, juiced
2 teaspoons olive oil
1 tablespoon honey
1/2 teaspoon cumin powder
salt & pepper to taste


Place all ingredients into a mason jar and shake until combined.

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