Asian Quinoa Salad with Sweet Potatoes, Parsnips and Arugula
Prep time: 
Cook time: 
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Serves: serves 4
  • 1 large sweet potato, peeled and cut into ½-inch cubes
  • 2 lbs cubed parsnips (about ½-inch cubes)
  • 3 shallots, roughly chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 cup dry quinoa, prepared according to package directions
  • 2 cups baby arugula
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp sesame oil
  • ½ tsp ground ginger
  • sesame seeds, for garnish (optional)
  1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with nonstick aluminum foil or spray with cooking oil spray.
  2. Spread the sweet potato cubes, parsnip cubes and shallots on the tray and drizzle with olive oil. Season with salt and pepper, and toss gently to combine. Roast for 15 minutes. Stir. Then roast for an additional 15-20 minutes, until tender and lightly browned. Remove from the oven and transfer the veggies to a large mixing bowl.
  3. Add the prepared quinoa to the mixing bowl along with the baby arugula. Toss well to combine.
  4. Meanwhile, in a medium mixing bowl, whisk together the rice vinegar, soy sauce, olive oil, honey, sesame oil and ground ginger until well-combined. Pour over the quinoa mixture and toss well. Garnish with sesame seeds, if desired. Serve immediately
Recipe by Sarah's Cucina Bella at