Here’s a nice healthy lunch for autumnal days. I love the colors – the bright green edamame, the orange sweet potato, red pepper, and yellow cauliflower against the red grain reminds me of an autumn hillside. Packs easily to take to work and keeps for several days in the fridge. Serve it with a dollop of my new fave food, sheep’s milk yogurt.
Autumn Red Quinoa Salad
I used what I had on hand for this salad – ergo the roast peppers Mr TBAM had just made and the basil and parsely from the garden. The olive oil from the veggies and the peppers was enough for me, but you might want to add a bit more olive oil. We didn’t have any red onion or scallions – if we had I would have used either one.
For the Quinoa
1 cup red quinoa (I used Quinoa Harvest Inca Red Quinoa)
2 cups water
1/4 tsp salt
3 tbsp olive oil
1 large sweet potato, peeled and cut into 2 inch dice
1 small head cauliflower, trimmed and slices lengthwise into 1/2 ince slices
Kosher salt and pepper to taste
Other salad additions
16 blanched, frozen edamame pods (I used Whole Foods 365 organic edamame)
6 strips roasted red peppers in garlic & olive oil, cut into 1 inch pieces. (We had homemade on hand, you can use jarred)
1 stick celery, cut into small dice
2 heaping tbsps capers (optional – probably not needed if you have scallions or red onion)
1/3 cup chopped fresh parsley (+ a few sprigs for garnish)
6 basil leaves, chopped
Juice of 1 large lemon
- Preheat oven to 425 degrees fahrenheit
- In a medium saucepan, mix 1 cup red quinoa and 2 cups water with 1/4 tsp salt. Bring to a boil, then cover and simmer on very low heat for 15 minutes without stirring. Remove lid, fluff and cool.
- While quinoa is cooking, toss diced potato and cauliflower slices in olive oil, spread out on cookie sheets and sprinkle with kosher salt and generous pepper. Roast 15-30 mins till done, turning halfway through. Let cool.
- Steam and slightly cool the edamame. Pop open and collect the seeds in a small bowl. Salt lightly.
- In a large bowl, layer the quinoa with the roast veggies, celery, peppers, capers, edamame (all but a few seeds for garnish), basil and parsley. Squeeze juice of a large lemon atop it all and toss lightly. Garnish with a few saved edamame seeds and a bit of parsley. Serve.