Blustery fall weather calls for warming and grounding meals. This healthy warm salad will calm the nerves, nourish the soul, and make great use of all those farmers’ market root veggies.
WARM QUINOA & ROOT VEGETABLE SALAD
1 cup quinoa
6 cups root vegetables, cut into 1-inch cubes (mix of carrot, sweet potato, butternut squash, beet, etc.)
1 medium onion, chopped
4 cloves garlic
1 cup spinach, lightly chopped
1⁄4 cup fresh parsley, chopped
2 Tbs ghee, local butter, olive oil, or sesame oil
1 Tbs sesame seeds
1 tsp sea salt
2 Tbs sesame oil
2 Tbs olive oil
1 Tbs lemon juice
1 Tbs apple cider vinegar
1 Tbs tamari
1⁄4 tsp ginger powder
Let the quinoa soak in a bowl of water overnight, or 12-24 hours (soaking increases the digestibility of the quinoa and reduces the cooking time).
Preheat the oven to 450°F. If using ghee or butter, melt on the stove top or in the oven, or simply toss the oil with the root vegetables, onion, and garlic until evenly coated. Stir in the salt and roast for 45 minutes or until the vegetables are soft and start to caramelize.
While the vegetables are cooking, rinse the quinoa well and discard the soaking water. Transfer to a pot with 1 cup water and bring to a boil over high heat, then reduce to a simmer and cook, covered, about 15 minutes, stirring occasionally.
To prepare the dressing: combine all ingredients in a small jar and shake shake shake! When the veggies and quinoa are done, toss with the dressing, stir in the spinach and parsley to wilt, and divide into bowls. Top with sesame seeds before serving.
Serves 4 – 6