Warm quinoa salad with roasted autumn vegetables and ginger-scallion dressing from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 170) by Joanne Chang

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Notes about this recipe

  • Ezair92 on April 15, 2026

    I roasted whatever vegetables I had from my veggie box and I loved it with the quinoa. I am not sure I would make the dressing again. It was very heavy in soy sauce. If I do I will lighten up on the soy sauce. I liked every thing else

  • stockholm28 on January 16, 2022

    This was great and it is a very good way of using up an assortment of winter vegetables. I wanted more of the roasted brussels sprouts. This was best on the day made when the roasted vegetables were crispy, but it was fine as leftovers. Will definitely be repeated as it is a pretty healthy and filling vegetarian main.

  • shirofly12 on June 07, 2020

    Really easy and tasty. Usually just use a combo of whatever veggies I have that can be roasted. Great for lunch during the week.

  • anya_sf on June 24, 2017

    Very good. The dressing really had a nice flavor. I think you could vary the vegetables quite easily. I thought there were too many green onions and would use less next time. Leftovers were good the next day.

  • joanhuguet on March 02, 2016

    This was a surprising dinner hit - healthy, relatively quick, and deeply savory. It's not nearly as heavy or stodgy as I expected root vegetables and quinoa to be!

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