I woke up this morning to a chilly 43 degrees in Brooklyn, welcome to Fall! Time to turn on the heater and roast some veggies. So I broke out my flannel, snuggled with my cat Wolf watched You’ve Got Mail and sipped a Pumpkin Spice Latte. For lunch I made this salad, and let me tell you – it was perfect.
This is a variation on a salad I make often and in every season. I basically pick a veggie that looks good, add some cooked quinoa and greens and top with cheese. For fall and for this week, carrots were bountiful at the Greenmarket so that is what I went with here (look at those colors!), but feel free to roast your favorite fall veggies (next week I’m going for sweet potato and brussels sprouts).
Its a simple recipe, but a good back pocket one to keep around. It works especially well for a desk lunch, as it lasts a few days and you can top with fresh greens and some hummus or yogurt each morning to keep it fresh and different. A squeeze of lemon also brightens it if needed.
This version is topped with feta, pumpkin seeds and flat-leaf parsley. The pumpkin seeds seemed like a nice nod to fall and the feta and parsley are staples that are always in my fridge. A good rule of thumb here is to go with a seed or nut for crunch and some type of salty cheese, whatever you like or something that needs to be used up. I did create a quick dressing for this one, but in a pinch a splash of olive oil and vinegar or lemon juice will do the trick. Hope you all enjoy! Love, M.
- - ½ cup quinoa, cooked according to package directions
- - 1 bunch of carrots, washed and peeled, cut into 1 inch rounds
- - ⅓ can of garbanzo beans
- - large handful of salad greens
- - pepitas (green pumpkin seeds) toasted on a sheet pan or in a skillet
- - feta cheese, to taste
- - small handful of flat-leaf parsley, chopped
- - dressing, to taste
- - ¼ cup olive oil
- - teaspoon white wine vinegar
- - teaspoon honey
- - salt and pepper, to taste
- roast your veggies: preheat your oven to 400 degrees and toss your carrots with a pinch of salt, fresh black pepper and a splash of olive oil. put the carrots on a rimmed baking sheet in a single layer, and roast to your liking, I like mine at about 35 -40 minutes.
- while the carrots are roasting, cook quinoa according to package directions
- prep parsley and toast pepitas if using
- mix dressing and taste. add more salt and pepper if needed. once it's to your liking, add to quinoa when still warm (this helps the quinoa absorb the flavor)
- add carrots to a large bowl and add in quinoa and salad greens. add toppings like feta, garbanzo beans and toasted pepitas. mix all together and add a bit more dressing if needed.
- add to two plates and top with chopped parsley and more feta