Roasted Root Vegetable Quinoa Salad

When I saw the picture of MarinMama’s Roasted Sweet Potato Farro Salad I knew instantly that I wanted to recreate it. The salad and its ingredient list looked like something straight from Fresh (my favourite vegetarian restaurant in downtown Toronto).

I played around a little with the root vegetables that the local grocery stores had to offer and the readily available contents of my fridge. Sadly, I had to forgo the sprouts that MarinMama used due to my student budget (the only sprouts I could find were sunflower sprouts at Whole Foods, $5.99 for a tiny box?!?!). But, I kept the concept of the roasted vegetables. . A roommate of mine had introduced me to Jerusalem artichokes a month ago and I felt this peppery yet sweet nutritious abstract knob of a vegetable would fit in nicely. Some finely sliced cucumber and carrots rounded out the quinoa salad with that fresh crisp greenness.

I made and packed the salad (with a few leftover salt&pepper baked shrimp) at 9 in the morning. It was such a struggle not to snack on it during the day. The highlight of my day was sitting down and digging into the salad during the 6-8 finance class after a run + pool run workout.

Image

(excuse the poor photo quality, my phone’s camera is not the best and I was in a rush to pack it up for my extra long Wednesday full of class and workouts)

Ingredients (Serves 2)

  • 1 small sweet potato
  • 1 small Japanese yam
  • 1 medium size Jerusalem artichoke
  • 3 cloves garlic
  • 2-3 tablespoons extra virgin olive oil
  • coarse sea salt
  • freshly ground pepper
  • 1/2 cup of uncooked quinoa
  • finely grated zest of 1 lime
  • juice of 1 lime
  • 1/4 of fresh dill
  • 1/6 of a cucumber
  • 10-12 baby carrots

Instructions

Star: Roasted Root Vegetables

Preheat your oven to 375F

Dice scrubbed root vegetables into 1/2 in cubes, place onto an aluminum lined sheet with the garlic cloves and drizzle & coat with the olive oil & salt.

Bake for 25 minutes or until fork tender.

Base: Quinoa (easy-peasy)

Bring 1/2 cup of dry quinoa & 1 cup of water to boil, cover and let it sit for 15 minutes.

Extras: The Dressing

Once the root vegetables are fork tender withdraw the garlic gloves and add to the small bowl containing the lime juice, the grated lime rind, & the chopped dill. Mash the garlic gloves into the mixture using a fork or small spoon. Mix well.

The Green: 

Finely slice the cucumber and carrots into thin matchsticks.

Assembly: Toss the quinoa base and the roasted root vegetables together, season to taste. Top the salad with the carrot and cucumber matchsticks and the dressing.

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