Roasted Root Vegetable Quinoa Salad

When I saw the picture of MarinMama’s Roasted Sweet Potato Farro Salad I knew instantly that I wanted to recreate it. The salad and its ingredient list looked like something straight from Fresh (my favourite vegetarian restaurant in downtown Toronto).

I played around a little with the root vegetables that the local grocery stores had to offer and the readily available contents of my fridge. Sadly, I had to forgo the sprouts that MarinMama used due to my student budget (the only sprouts I could find were sunflower sprouts at Whole Foods, $5.99 for a tiny box?!?!). But, I kept the concept of the roasted vegetables. . A roommate of mine had introduced me to Jerusalem artichokes a month ago and I felt this peppery yet sweet nutritious abstract knob of a vegetable would fit in nicely. Some finely sliced cucumber and carrots rounded out the quinoa salad with that fresh crisp greenness.

I made and packed the salad (with a few leftover salt&pepper baked shrimp) at 9 in the morning. It was such a struggle not to snack on it during the day. The highlight of my day was sitting down and digging into the salad during the 6-8 finance class after a run + pool run workout.


(excuse the poor photo quality, my phone’s camera is not the best and I was in a rush to pack it up for my extra long Wednesday full of class and workouts)

Ingredients (Serves 2)

  • 1 small sweet potato
  • 1 small Japanese yam
  • 1 medium size Jerusalem artichoke
  • 3 cloves garlic
  • 2-3 tablespoons extra virgin olive oil
  • coarse sea salt
  • freshly ground pepper
  • 1/2 cup of uncooked quinoa
  • finely grated zest of 1 lime
  • juice of 1 lime
  • 1/4 of fresh dill
  • 1/6 of a cucumber
  • 10-12 baby carrots


Star: Roasted Root Vegetables

Preheat your oven to 375F

Dice scrubbed root vegetables into 1/2 in cubes, place onto an aluminum lined sheet with the garlic cloves and drizzle & coat with the olive oil & salt.

Bake for 25 minutes or until fork tender.

Base: Quinoa (easy-peasy)

Bring 1/2 cup of dry quinoa & 1 cup of water to boil, cover and let it sit for 15 minutes.

Extras: The Dressing

Once the root vegetables are fork tender withdraw the garlic gloves and add to the small bowl containing the lime juice, the grated lime rind, & the chopped dill. Mash the garlic gloves into the mixture using a fork or small spoon. Mix well.

The Green: 

Finely slice the cucumber and carrots into thin matchsticks.

Assembly: Toss the quinoa base and the roasted root vegetables together, season to taste. Top the salad with the carrot and cucumber matchsticks and the dressing.

This entry was posted in In the Kitchen and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s