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.
(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
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.
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.