There are so many people and hands that go into creating one dish. We easily forget about this. Our society has come to a point that if we can't directly see or feel something, its not there. I fell in love with food because of the story it tells. Not by cooking exactly, but by the story of how the ingredient came upon the plate has always fascinated me. We fail to remember the artisans of cheese, the farmers of the organic carrots, or even the coffee roaster who provide you with the robust aroma and satisfying jolt of caffeine every morning. These are the hands that need acknowledgement because, end of the day, my part is simple. My role is to take these beautiful ingredients that are given to me and unify them to become one piece of art.
Next time you are in the kitchen, I encourage you to stop to reflect on the love already put into these ingredients
The name "Warm Vegetable Salad" does not do this beautiful harmony of vegetables, nuts, and fruits justice. Enjoy!
Warm Quinoa & Vegetable Salad
Prep time- 10 minutes
Cook time- 25-30 minutes
- 10 carrots, peeled
- 1/2 cup of cooked quinoa
- 2 cups mixed greens (kale, arugula, spinach, ect.)
- 6 Brussels sprouts, cut in half
- 6-7 small cluster of cauliflower, to equal about a cup
- 5 radishes, sliced thinly ( preferably with a mandoline)
- 1 small clementine. slice thinly using a mandoline (keep rind on)
- Handful of basil, chopped
- Handful of cilantro, chopped
- 2 tablespoons of toasted sunflower seeds
- Sesame seeds
- 1/2 cup of Greek yogurt
- 1/4 cup juice of a lemon
- 1/2 tablespoon of cumin
- Salt & Pepper to taste
- Preheat the oven to 400 degrees.
- Once the oven is preheated, place the peeled carrots on a baking tray with olive oil, salt, and pepper. Cook until tender or about 20-25 minutes.
- On medium-high heat steam the Brussels sprouts and cauliflower for about 7-10 minutes, or until tender.
- Meanwhile, make your dressing. Mix together all dressing ingredients until incorporated and set aside.
- Once the carrots are roasted to be tender and the cauliflower and Brussels sprouts are cooked through, begin to plate. (Get creative!) Start by laying out the mixed greens, quinoa, clementine slices, and radishes. Then add the cauliflower, Brussels sprouts, and carrots over the top. Top with the chopped herbs, sunflower seeds and sesame seeds for crunch, and drizzle with yogurt dressing!