Warm quinoa salad with roasted autumn vegetables

Warm quinoa salad with roasted autumn vegetablesFall is my favorite season. I love everything about it: The colors … the cooler nip to the air … and of course, the fresh autumn produce calling my name at farmers’ markets everywhere I go.

I decided to try this quinoa salad recipe from Joanne Chang’s flour, too cookbook. And let me tell you, it is amazingly good. Like, shockingly good. I feel I need to provide a disclaimer for this recipe, though–Warning: You may find yourself eating this entire dish in one sitting and not even realize it.

Feel free to swap out the vegetables with your favorites. I love the root vegetables and their earthiness, which is why I keep it as is. Happy fall cooking!

WARM QUINOA SALAD WITH ROASTED AUTUMN VEGETABLES
Servings: 4 as a main dish, or 6-8 as a side dish

Ingredients:
6-7 large Brussels sprouts, trimmed and quartered
1 large parsnip, peeled and cut into ½-inch pieces
1 large carrot, peeled and cut into ½-inch pieces
1 small sweet potato, peeled and cut into ½-inch pieces
2-3 baby turnips or purple-top turnips, peeled and cut into ½-inch pieces
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 ¼ cups quinoa
8-9 scallions, both white and green parts, thinly sliced
3 tablespoons fresh ginger, peeled and minced
2 tablespoons sherry vinegar
3 tablespoons soy sauce
3 tablespoons vegetable oil
1 teaspoon sesame oil

Directions:

  1. Preheat the oven to 400ºF.
  2. In a medium bowl, toss together the Brussels sprouts, parsnips, carrots, sweet potatoes, and turnips with olive oil, salt, and pepper. Pour the vegetables onto a baking sheet, arranging them into a single layer.
  3. Roast the vegetables, stirring about every 5 minutes, for 18 to 20 minutes, or until they are tender and cooked through. Remove the vegetables from the oven and set aside.
  4. While the vegetables are roasting, combine the quinoa and about 6 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the saucepan, and simmer for about 20 minutes, or until the quinoa grains “pop” (you’ll notice a white halo around each grain) and are cooked through. Drain the quinoa in a sieve and transfer to a large bowl.
  5. Add the roasted vegetables to the quinoa and mix together well.
  6. In a small bowl, whisk together the scallions, ginger, sherry vinegar, soy sauce, vegetable oil, and sesame oil until combined. Pour the dressing over the quinoa and vegetables and mix well.
  7. Serve warm or at room temperature.

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