Harissa Carrot and Parsnip Salad with Quinoa
Ingredients
Harissa Carrots and Parsnips & Quinoa
-
1
lb
carrots, peeled and cut into 3-inch batons
-
1
lb
parsnips, peeled and cut into 3-inch batons
-
2
tablespoons
olive oil
-
1
tablespoon
harissa spice blend
-
to taste
sea salt
-
to taste
ground black pepper
-
⅓
cup
quinoa, thoroughly rinsed and drained
Yogurt Sauce
-
½
cup
thick plain vegan yogurt
-
1
small clove
garlic, finely grated
-
1
tablespoon
olive oil
-
1
teaspoon
lemon juice
-
¼
cup
fresh dill leaves, chopped
-
to taste
sea salt
-
to taste
ground black pepper
Salad Assembly
-
1
head
radicchio
-
to taste
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
-
¼
cup
toasted hazelnuts, chopped
-
zest of 1 very small orange
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Boil the carrots and parsnips for 5 minutes, then drain and dry them.
- Toss the carrots and parsnips with olive oil, harissa, salt, and pepper, then spread on the baking sheet.
- Roast the vegetables for about 25 minutes, flipping halfway through.
- Cook the quinoa in the reserved vegetable water until done, about 13-14 minutes.
- Make the yogurt sauce by whisking together yogurt, garlic, olive oil, lemon juice, dill, salt, and pepper.
- Assemble the salad by layering radicchio, quinoa, roasted vegetables, yogurt sauce, hazelnuts, dill, and orange zest.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
You might also like