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This healthy ginger-scallion quinoa salad is perfect for meal prep and can be served hot or cold. Made with roasted root vegetables and tossed in a fragrant ginger-scallion sauce, it’s a nutritious, flavorful dish.
I’m always on the lookout for recipes that make the most of affordable root vegetables. Although they’re often associated with winter, I love using them year-round. Root vegetables are budget-friendly and versatile, and they pair perfectly with hearty grains like quinoa.
I first came across a warm quinoa salad with roasted root vegetables in Joanne Chang’s Flour Too cookbook—an absolute favorite of mine. This dish quickly became a staple in my kitchen, and I’ve made it countless times, tweaking it to suit my tastes.
While the original recipe is meant to be served warm, I prefer it cold with a bed of greens and a boost of protein, like teriyaki chicken. But – I’ll let you decide if you prefer it hot or cold!
Why You’ll Love Ginger-Scallion Quinoa Salad
- Aromatic Ginger-Scallion Dressing: Mellow yet flavorful, this dressing is what makes this salad truly addictive.
- Make-Ahead & Versatile: This quinoa salad tastes even better after marinating and can be eaten hot or cold.
- Healthy & Nutrient-Packed: Packed with quinoa, root vegetables, and fresh spinach, this dish offers fiber, antioxidants, and protein.
- Affordable & Easy: Root vegetables are budget-friendly, and the dish comes together easily with minimal effort.
Ingredients for Ginger-Scallion Quinoa Salad
- Quinoa: A protein-packed whole grain that serves as the base of the salad.
- Brussels Sprouts: Trimmed and quartered for roasting, adding a crisp, earthy flavor.
- Carrots: Peeled and sliced for natural sweetness and crunch.
- Sweet Potato: Peeled and sliced, bringing a touch of sweetness and creaminess.
- Turnips: Purple-top turnips, peeled and sliced, adding a slightly peppery flavor.
- Sesame Oil: Used to toss the veggies for roasting, lending a rich, nutty flavor.
- Rice Vinegar: Adds a mild acidity to the dressing for balance.
- Sherry Vinegar: Adds a nutty, slightly sweet depth to the dressing.
- Canola Oil: A neutral oil used in the dressing for smooth texture.
- Fresh Ginger: Provides a warming, spicy kick to the dressing.
- Honey: Mellow sweetness to balance the tangy vinegar.
- Scallions: Both the white and green parts are sliced thin to infuse the dressing with flavor.
- Spinach: Fresh spinach added while warm to wilt slightly for added nutrition.
- Toasted Sesame Seeds: For garnish, adding crunch and additional flavor.
- Cilantro: Chopped fresh cilantro for garnish, offering a fresh, citrusy note.
Customizing and Substituting Ingredients
This ginger-scallion quinoa salad is highly customizable! Feel free to swap ingredients based on what you have on hand or your personal preferences.
- Root Vegetables: Swap out turnips and carrots for parsnips, butternut squash, or even potatoes.
- Greens: Kale or arugula are great alternatives to spinach—just adjust for tenderness and cooking time.
- Grain Substitutes: If you don’t have quinoa, couscous, bulgur, or farro work wonderfully as alternatives.
- Vegan/Dairy-Free Options: For a vegan-friendly version, replace honey with maple syrup and omit the feta.
- Sherry Vinegar Substitute: If you don’t have sherry vinegar, you can use white wine vinegar, apple cider vinegar, or rice vinegar for a similar tangy effect.
More Healthy Salad Recipes
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Ginger-Scallion Quinoa Salad
A healthy, vegetable-packed salad that can be served hot or cold. A perfect side dish to serve with teriyaki chicken or tofu.
Equipment
- 1 Medium saucepan
- 1 rimmed baking sheet
Ingredients
Roasted Vegetables
- 8-9 medium to large Brussels sprouts, trimmed and quartered
- 3 medium carrots (about 2 heaping cups), peeled and cut into 1/2-inch slices
- 1 small sweet potato (about 2 cups), peeled and cut into 1/2-inch slices
- 3 medium purple top turnips (about 5 cups), peeled and cut into 1/2 inch slices
- 2 tablespoons sesame oil
- 1 teaspoon Diamond Crystal Kosher salt
Ginger-Scallion Sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons sherry vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 1 tablespoon honey
- 3 tablespoons fresh ginger, minced
- 9 scallions (white and green parts), sliced thinly
Quinoa
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 teaspoon sesame oil
Garnish/Mix-Ins
- 1 tablespoon sesame seeds, lightly toasted
- 1/4 cup cilantro, chopped
- 2 cups fresh spinach, chopped
Instructions
- Heat the Oven: Heat the oven to 400° F and place the rack in the middle of the oven. Line a baking sheet with parchment paper or tin foil and spray with non-stick spray.
- Make the Ginger-Scallion Sauce: In a small bowl, whisk together the ginger-scallion sauce ingredients until combined. Set aside.
- Roast the Veggies: In a medium bowl, toss the vegetables in the sesame oil and season with salt and pepper. Toss to coat. Transfer the vegetables to the baking sheet, arranging them in a single layer. Roast the vegetables, stirring every 10 minutes or so, for approximately 45 minutes until tender and cooked through. This may take more or less time depending on your oven. Remove from the oven and set aside.
- Make the Quinoa: While the vegetables are cooking, combine the quinoa, 1 teaspoon of sesame oil, and water in a medium saucepan. Bring to a boil over medium-high heat, and then cover and simmer for approximately 15 minutes until the quinoa is cooked through.
- Toss it Together! In a large bowl, combine the vegetables and quinoa. Toss with the ginger-scallion dressing. While the mixture is still warm, stir in the spinach, and toasted sesame seeds. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for at least an hour before serving. Toss in the cilantro to garnish.
Notes
Recipe adapted from Joanne Chang's Flour Too Warm Quinoa Salad.
- Add the spinach when the dish is still warm/hot. Otherwise, it won't wilt.
- Feel free to substitute other root vegetables. The original recipe called for parsnips, but I sometimes can't find them.
- To add a boost of protein, toss in a cup of edamame.
- This dish will last in the refrigerator for up to five days.
- You can freeze this dish for up to a month in an airtight container. Defrost in the refrigerator overnight.
