25 February 2014

Salad Night: Quinoa and Roasted Vegetable Salad

I make so many salads for dinner, and have posted so many of those recipes, that I should have created this subheading a long time ago.  This one is perfect for a winter night: warm, toasty, and comforting, with rich flavor from the vegetables and the tahini dressing.  If you think you're too hungry for a mere salad for dinner, try this one first!

Quinoa and Roasted Vegetable Salad

Serves 6

1/2 cup quinoa, rinsed
1 cup water
¼ cup orange juice
Tablespoon soy sauce
1 small head cauliflower, chopped into bite-sized pieces
3 medium golden beets, peeled, chopped into bite-sized pieces
2 medium carrots, peeled or scrubbed clean and chopped into bite-sized pieces
2 cups broccoli florets
½ cup walnut pieces

1 garlic clove, smashed with a little kosher salt
1 tablespoon tahini paste
3 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon grated ginger
Salt and black pepper to taste

Heat the oven to 425°F.  On a parchment-lined baking sheet, scatter the chopped cauliflower, beets and carrots; drizzle with a little olive oil, sprinkle some salt and cumin over them, and place on the bottom rack to roast for about 20-25 minutes (when the beets are soft and everything is browned to your liking, they’re done). You can also toast the walnuts in the oven at the same time, on a separate baking sheet, for 5-8 minutes or until fragrant and golden.

Meanwhile, combine the quinoa, water, orange juice, soy sauce, and a dash of salt in a medium saucepan.  Bring to a boil, then reduce heat and simmer until all liquid is absorbed and the quinoa is fluffy, about 20 minutes.  Steam the broccoli, ideally over the quinoa while it cooks if you have a steamer insert, or separately, until bright green and crisp-tender.

Make the dressing: whisk all ingredient together until smooth.  When all other ingredients are done, stir them together in a large serving bowl and serve with the dressing on the side.