When you’re craving all the veggies, this quinoa, avocado, and roasted root vegetable salad hits the spot! Make this healthy, easy meal today.

Quinoa, Avocado, and Roasted Vegetable Salad - Daisybeet

Happy New Year to everyone! I hope you’re having an easy transition back to reality after the holidays. It’s certainly taking me a few days to get back into my routine.

After a few weeks of indulgent foods, different meal times, and family time, I am craving a little bit of normalcy. For me, this means cooking up lots of healthy foods to have in the fridge!

Batch Cooking - Daisybeet

A few batch cooking tips for the New Year

This salad is comprised of ingredients that can all be prepared ahead of time. I batch cooked quinoa, edamame, beets, and carrots. Batch cooking is simply cooking a lot of food at once so you have some leftover for later, which you can use to make healthy meals.

I love batch cooking for several reasons. Batch cooking saves money, makes healthy eating easier, and reduces time spent cooking over the week. Here are some tips for batch cooking:

  • Choose a protein, whole grain, and 2-3 vegetables to batch cook. This allows for variety in your balanced meals.
  • Set aside about 3 hours to shop, prep, and cook everything. Block off time dedicated to batch cooking. Treat it like a meeting or appointment that you can’t miss.
  • Stock up on some “add-ins” at the store to keep meals interesting. These may include nuts and seeds, fermented foods like kimchi, sauces and vinegars, and microgreens. Adding these different flavors and textures keeps meals interesting, so you don’t feel like you are eating the same thing all the time.
  • Mix it up every week. Choose different ingredients to batch cook each week, so you have a variety of nutrients and flavors in your diet.
Quinoa, Avocado, and Roasted Vegetable Salad - Daisybeet

How to batch cook this quinoa, avocado, and roasted root vegetable salad

  • Roast beets and carrots in the oven.
  • Cook the quinoa and edamame on the stovetop.
  • Whisk together dressing ingredients.
  • Slice avocado.
  • Toss everything together in the dressing with greens of your choice.
  • Store the leftover ingredients in the fridge for other meals.

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Quinoa, Avocado, and Roasted Root Vegetable Salad (Vegan, Gluten Free)

When you’re craving all the veggies, this quinoa, avocado, and roasted vegetable root salad hits the spot! Make this healthy, easy meal today.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: serves 34 1x
  • Category: main dish
Scale

Ingredients

  • 3 medium beets, scrubbed
  • 6 large carrots, peeled and chopped
  • 1 tbsp avocado oil
  • Salt
  • Pepper
  • 1 cup quinoa
  • 1 cup frozen shelled edamame
  • 1 avocado
  • 5 oz container greens of choice (I used baby kale)

Dressing

  • 3 tbsp apple cider vinaigrette
  • 2 tsp honey
  • 2 tsp dijon mustard
  • 3 tbsp olive oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wrap beets tightly in foil. Place in a baking dish, and roast for 1 hour, or until fork tender.
  3. Toss carrots in avocado oil, salt, and pepper. Place on a parchment paper lined baking sheet and roast for 30-45 minutes, until browned and caramelized.
  4. Prepare frozen edamame and quinoa on the stovetop, according to package instructions.
  5. Slice avocado.
  6. Whisk together dressing ingredients until cohesive.
  7. In a large salad bowl, plate desired mount of each ingredient. Add dressing and toss to combine.

Notes

  • Store ingredients in airtight containers for up to 5 days in the fridge.
  • If you have leftover ingredients from batch cooking, use them for another meal!

Keywords: vegan, gluten free, roasted root vegetable salad

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