Quinoa and Roasted Vegetables with Citrus Dressing

During the pandemic, it got to the point that if I saw a recipe with chickpeas in it, I passed it by.. I was so sick of chickpeas in everything. I had the same reaction when quinoa came on the market, it was everywhere. It has been a few years though and I do have a couple quinoa salad recipes that are on rotation in my house, but not a bowl recipe, I was intrigued. Quinoa has a light flavor and crunchy texture that goes well with the sweet roasted vegetables and creamy avocado. I am a huge fan of red onion and avocado and showering the top with chopped fresh parsley and nuts adding a freshness and crunch. The recipe comes from Joshua McFadden’s cookbook Grains for Every Season and I highly recommend it.

 The recipe calls for pistachios but I used peanuts. I also added grilled shrimp as you can see in the picture, but it is just as delicious without.

Ingredients

Ingredients:

• 2/3 cups of quinoa

• 1 ½ cup water

• Pinch of salt

• 1 cup red onion wedges (see note below)

• 1 cup large chunks peeled carrots (1/2” in length)

• 1 california avocado chopped

• 1 cup chopped flat leaf parsley

• ½ cup toasted chopped peanuts

• 8 peeled and deveined shrimp leave the tail on

  Dressing:

• ½ cup olive oil

• juice from ½ an orange

• 1 teaspoon white wine vinegar

• 1 teaspoon Dijon mustard

 Note: Cut the top of the red onion off and peel leaving the root end in tack. Cut the onion into 1” wedges leaving the layers together this way they will roast with the carrots without burning to a crisp

 In a medium saucepan add water quinoa and a big pinch of salt. Cover and bring to a boil, lower the heat and simmer until tender. About 15 minutes. Drain and set aside to cool.

Preheat oven to 400°

Place the prepared carrots in a bowl and toss lightly with olive oil and salt. Place them in a single layer on one half of a baking sheet. In the same bowl add the onions and repeat with oil and salt. Gently tossing keeping the wedges together. Place them on the baking sheet and roast for about 20 minutes. Watch the onions so they don’t burn they may cook more quickly that the carro

YUMMMMM