Listen, I'm trying to get y'all on the quinoa bandwagon, okay! That's why I've been bombarding you with quinoa recipes left and right. This sweet potato and carrot version is absolutely perfect for fall, in fact it kind of tastes like fall in a bowl. It also just might be my favorite quinoa salad yet (though this one with the chipotle vinaigrette is probably still the winner). I was inspired by a roasted carrot salad with cumin vinaigrette and pepitas that I had at Union 613, a new-ish restaurant in Ottawa. I initially wasn't sure if I would like that particular salad, as I'm not a huge fan of cumin, but it totally worked and for about a week or two, I was obsessing over when I'd be able to make my own version. For my version, I added some sweet potato, crumbled goat cheese, and of course the quinoa in order to make it into a hearty, main dish salad. I had the salad for both dinner (slightly warm) and lunch (cold) and it was great both ways!
Roasted Carrot and Sweet Potato Quinoa SaladTakes 35 minutes
1 sweet potato
4 small-ish carrots
1 tablespoon olive oil
1/2 cup quinoa
1/4 cup pepitas
2 tablespoons olive oil
2 tablespoons white wine vinegar
1-1/2 teaspoons cumin
1 teaspoon raw honey
1 clove garlic
Salt and pepper
Whisk together the dressing and set it aside while you cook the quinoa and roast the veggies.
Preheat the oven to 425°F. Dice the sweet potato and slice carrots; drizzle with olive oil. Roast sweet potatoes and carrots on a baking sheet (I put parchment paper down) at 425°F for 25 to 30 minutes.
Add one cup of water and the quinoa to a small pot. Bring the water to a boil. Once the water has started to boil, turn the heat to low and cover the pot with a lid. Cook for 15 minutes. Remove the lid and fluff the quinoa with a fork.
Mix together roasted vegetables, quinoa, and pepitas. Pour the dressing over the mixture and stir well. Add the goat cheese at the last minute before serving so it stays in chunks (and doesn't melt!).