This beautiful, seasonal and nutritious Quinoa Salad can be a lot of fun for a Harvest party. It is rich in vitamins A & C, and quinoa provides complete protein for a perfect... meal. And It’s delicious.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Toss the squash, carrot and sweet potato with 1 teaspoon of olive oil, a generous pinch of salt and thyme. Spread in a single layer onto the prepared baking sheet. Bake for 30 minutes, then turn the vegetables and add the shallots to baking pan, and roast for another 15 minutes.
Meanwhile, blend half the pumpkin seeds with the 3 tablespoons of olive oil, lemon juice, salt and pepper. Stir into the cooked quinoa.
When the vegetables are done, let cool slightly, then add to the quinoa with the remaining pumpkin seeds. Mix well, serve warm or at room temperature.
Try this with other Fall root veggies like parsnips or golden beets. Use the Basic Quinoa recipe for all three colors of quinoa, white, red and black – they all cook the same way.