Quinoa Salad With Roasted Root Vegetables and Wild Rice

Enjoy a hearty and nutritious combination with this Quinoa Salad featuring Roasted Root Vegetables and Wild Rice. This dish brings together the earthy flavors of roasted root vegetables, the nutty taste of quinoa, and the delightful texture of wild rice. It’s perfect as a main course or a substantial side dish that’s both filling and flavorful.

Ingredients:
– 1 cup quinoa
– 1 cup wild rice
– 2 cups butternut squash, peeled and cubed
– 2 cups carrots, peeled and sliced into rounds
– 2 cups beets, peeled and cubed
– 1 red onion, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup feta cheese, crumbled (optional)
– 1/4 cup chopped walnuts
– 1/4 cup dried cranberries
– 3 cups baby arugula

Dressing:
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon maple syrup
– 1 teaspoon Dijon mustard
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the butternut squash, carrots, beets, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.
3. Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
4. While the vegetables are roasting, cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
5. In a separate pot, cook the wild rice according to the package instructions, usually about 45 minutes, or until the rice is tender. Drain any excess water.
6. In a large bowl, combine the cooked quinoa, wild rice, roasted root vegetables, feta cheese (if using), chopped walnuts, and dried cranberries.
7. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
8. Pour the dressing over the quinoa mixture and toss to combine.
9. Gently fold in the baby arugula just before serving to keep it fresh and crisp.
10. Serve the salad warm or at room temperature.