
Steps
- Preheat the oven to 200°C (400°F).
- Peel and dice the beet and parsnip, and place them on a baking sheet. Drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- While the vegetables are roasting, cook quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa, grated carrot, roasted beet, roasted parsnip, and shredded red cabbage.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently.
- Garnish with fresh parsley before serving.
Ingredients
- 1/2 cup cooked quinoa
- 1 small beet, roasted and diced
- 1 small carrot, grated
- 1 small parsnip, roasted and diced
- 1/4 cup red cabbage, shredded
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
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