Preparation: 20 minutes
Cooking: 25 minutes
Servings: 4 as a side
This is a lovely and satisfying warm earthy salad that is perfect on its own or accompanying a piece of fish or chicken. Roasted earth vegetables are tossed with warm, fluffy turmeric and lemon quinoa, dressed with a vibrant, creamy avocado dressing.
Brain Food Note
Pumpkin and sweet potato work well here to improve memory and concentration, while the protein, magnesium, and folate in quinoa stabilises mood and reduces anxiety. Golden turmeric helps calm and clear the mind, and the zing of lemon hinders anxiety. Vibrant red beets help with mental fatigue and alertness, plus I’ve added smooth avocado for good healthy fats to boost brainpower.
You Will Need
6 baby beets, peeled and halved
10 baby carrots, peeled and whole
3 small red onions, peeled and quartered
1 cup pumpkin, peeled and cubed
1 cup sweet potato, peeled and cubed
4 garlic cloves, halved
2 tablespoons coconut oil or ghee
1 teaspoon sweet paprika
1 cup white uncooked quinoa
2 cups chicken or vegetable broth
1 teaspoon turmeric powder
1/2 teaspoon ground cumin
zest and juice of 1 lemon
1 handful flat-leaf parsley, torn
2 tablespoons pine nuts, toasted
Dressing
1/2 avocado
3 tablespoons coconut milk
1 garlic clove, roasted
1/2 cup flat-leaf parsley
1/4 teaspoon salt
1/2 cup olive oil
What to Do
Preheat the oven to 180 degrees C.
Wash and prepare the vegetables. Place the beets, carrots, onions, pumpkin, sweet potato, salad garlic, and dressing garlic with coconut oil or ghee in a large roasting dish. Sprinkle the paprika over the top. Cook the vegetables for 20–25 minutes, or until they are just tender.
Strain the quinoa through a fine mesh sieve, rinsing through with clean cool water for 2 minutes. Place the quinoa in a small saucepan and add 2 cups of broth. Bring to a boil, then turn down the heat and simmer for 20 minutes, uncovered. Stir in the turmeric powder, cumin, and lemon zest and squeeze over the lemon juice. Fluff the quinoa with a fork.
Remove a clove of roasted garlic from the oven and place it, plus all of the other dressing ingredients except olive oil, in a blender. Process until well combined. With the blender on low, slowly pour in the oil and blend until the dressing thickens. Transfer to a small bowl. Any leftover dressing will keep stored in a sealed glass jar in the refrigerator for 3–5 days.
Place the quinoa and roasted vegetables in a large bowl and toss gently to combine. Pile the warm vegetable salad onto a platter and toss the parsley and a sprinkle of pine nuts over the top. Spoon the dressing into a small bowl and place it on the side. Dress the salad before serving or leave for guests to dress the amount they desire.
