Miso-Roasted Root Vegetable and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant bowl of roasted beets, carrots, and parsnips tossed with quinoa and a tangy miso-tahini dressing, perfect for a nourishing meal. This mediterranean-inspired salads (gluten-free) ready in about 50 minutes pairs olive oil, white miso paste, rinsed quinoa into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and chopped into 1/2-inch pieces carrots
• 1 medium, peeled and chopped into 1/2-inch pieces parsnip
• 1 small, peeled and chopped into 1/2-inch pieces beet
• 2 tbsp olive oil
• 1 tbsp white miso paste
• 1/2 cup, rinsed quinoa
• 1 cup water
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh dill
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled carrots chopped into 1/2-inch pieces, 1 medium peeled parsnip chopped into 1/2-inch pieces, and 1 small peeled beet chopped into 1/2-inch pieces with 2 tbsp olive oil and 1 tbsp white miso paste in a large bowl until evenly coated. Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, stirring once halfway through, until tender and slightly caramelized around the edges.
2. Step 2: While vegetables roast, bring 1 cup water to a boil in a medium saucepan. Add 1/2 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp tahini, and a pinch of salt until smooth.
4. Step 4: Once vegetables are done, let cool slightly. In a large bowl, combine cooked quinoa, roasted vegetables, 1/4 cup chopped parsley, and 1/4 cup chopped dill. Drizzle with lemon-tahini dressing and toss gently to coat. Season with salt and black pepper to taste.