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Quinoa & Roasted Veggie Salad by Chrisina Pirello
Christina Pirello
Cooking the Whole Foods Way

A meal in itself. I was inspired by a fine Southwestern restaurant with this recipe. A few tweaks to their dish, and I had an easy-to-assemble salad that makes a great potluck dish among other things! SERVES 4

1 cup quinoa, rinsed and drained
2 cups vegetable stock,spring or filtered water
   Pinch of sea salt
   Light sesame oil
8 slices gingerroot, cut into matchstick pieces
2-3 shallots, minced
1 tsp each dried marjoram and thyme
1 carrot, diced
2-3 celery stalks, diced
2 medium zucchini, cut into thin diagonal slices
2-3 parsnips, cut into thin diagonal slices
1 red onion, cut in half through stem end, then thinly
   sliced  crosswise
2 red bell peppers, cut into thin strips.
   Several cherry tomatoes (optional), halved
1 lemon, juiced
   Soy sauce

To prepare the salad, combine quinoa and stock in a saucepan and bring to a boil. Add salt, cover and cook over low heat until all the stock has been absorbed, about 25 minutes. Fluff with a fork, transfer to a medium bowl and set aside.

Heat teaspoon sesame oil in a skillet over medium heat. Add ginger, shallots, and herbs and cook, stirring, until shallots are translucent. Add carrot and celery and cook, stirring, until vegetables are just tender, 3 to 4 minutes. Remove from heat and stir in lemon juice. Mix into the quinoa and set aside.

Preheat oven to 400F (205C) and lightly oil a baking pan or shallow casserole dish. Arrange remaining vegetables in the pan and lightly drizzle with sesame oil and soy sauce. Roast, uncovered, until vegetables are tender and lightly browned, 20-25 minutes.

To serve, arrange a layer of roasted vegetables on individual plates and top with a generous scoop of quinoa salad. Serve warm.

Reprinted from “Cooking the Whole Foods Way”
by Christina Pirello HP Books

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