Warm Quinoa Salad with Roasted Turnips, Blueberries, and Cardamom Vinaigrette

A hearty, vibrant salad combining nutty quinoa, sweet-tart blueberries, and caramelized roasted turnips, all tied together with a subtly spiced cardamom vinaigrette.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 3 medium turnips, peeled and diced into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 cup fresh blueberries
• 1/4 cup chopped fresh parsley (optional, for garnish)
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 tablespoon maple syrup (or honey)
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• Pinch of black pepper

Method

• 1

  Step 1: Cook the Quinoa

  **Cook the Quinoa**

• 2

  Step 2: Roast the Turnips

  **Roast the Turnips**

• 3

  Step 3: Prepare the Cardamom Vinaigrette

  **Prepare the Cardamom Vinaigrette**

• 4

  Step 4: Assemble the Salad

  **Assemble the Salad**

• 5

  Step 5: Serve

  **Serve**

Tips

• **Turnip Swap:** If turnips aren’t your favorite, substitute with roasted sweet potatoes, carrots, or parsnips.
• **Protein Boost:** Add a handful of toasted walnuts, pumpkin seeds, or crumbled feta for additional texture and protein.
• **Make-Ahead:** This salad can be made ahead and served cold, but allow it to come to room temperature for the best flavor.
• **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving, estimate)