[Recipe] Roasted Vegetable & Spinach Quinoa Salad

Here’s a great transitional summer/fall recipe that you can prep in about an hour and eat throughout the week.

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This salad started out as a simple way to use up all of our leftovers from last week.  A quick lemon+hummus dressing brought it all together.

Roasted Vegetable & Spinach Quinoa Salad


4 carrots, sliced to ¼”
2 medium sweet potatoes, diced to ¼”
fresh rosemary, minced
1 T olive oil
pinch salt
2 cups uncooked quinoa
2 cups raw spinach
¼ cup chopped raw almonds


1/2 cup hummus
2 T lemon juice
1 T water
salt & pepper to taste
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Preheat the oven to 380 degrees and line a baking pan with foil. Rinse and drain quinoa.

Toss carrots and sweet potatoes with olive oil, rosemary and a generous pinch of salt. Transfer to foil-lined pan and bake for 30 minutes, shaking the pan 15 minutes in.

Add quinoa and 4 cups water to a saucepan. Bring to a boil, and then reduce to a simmer for 10-15 minutes.

Whisk dressing ingredients and set aside.

Combine cooked (and cooled) quinoa, spinach, and roasted veggies in a large bowl.  Mix well and top with almonds and dressing.

102114 dinner portionEnjoy!



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