Ingredients Jump to Instructions ↓

  1. 1 C uncooked quinoa

  2. 2 rutabaga s, cubed

  3. 2 small red bliss potato es

  4. 1 C edamame , thawed if frozen

  5. 4 C spinach , uncooked

  6. 1/4 C calamata olive s, roughly chopped, or more to taste

  7. One egg (just leave it out if you'd like the recipe to be vegan- maybe add some sesame/soy marinated tofu instead…)

  8. 1 teaspoon cumin

  9. 1 clove garlic, minced, or more to taste

  10. 1T tahini

  11. 1T lemon juice and a pinch of lemon zest

  12. 1/4 C almond s, sliced or chopped (for sprinkling on top)

  13. Salt and pepper to taste

  14. Olive oil for sauteing

Instructions Jump to Ingredients ↑

  1. For the Root Vegetables:

  2. Preheat your oven to 450 degrees farenheit.

  3. Peel the rutabagas and wash the potatoes (I like to leave the skin on). Cut both into half-inch cubes and then throw them on a heavy pan or cookie sheet with a glug of good olive oil. Sprinkle the cumin on top and toss to coat. Season with salt and pepper (don’t go crazy, you can always add more later!)

  4. Let cook until browned and crispy on edges (check after 15 minutes). Toss to get browning on other sides.

  5. For the Quinoa:

  6. While the root vegetables are cooking, rinse and drain the quinoa. Boil 2C of water in a small pot and then add the quinoa. Let cook, covered, over medium low heat for about 15 minutes or until the water is absorbed and the quinoa grains look like little curly cues. Take off the heat and set aside.

  7. To finish:

  8. Sautee the spinach in a small pan with a bit of olive oil and the garlic. Remove from the pan, and just use the same pan to scramble the egg, adding a bit of salt and pepper if you’d like.

  9. Add the spinach, scrambled egg, edamame, olives, and roasted root vegetables to a bowl with the quinoa and toss quickly. Whisk together the tahini, lemon zest, and lemon juice and pour over, tossing again to coat. If necessary, add a bit more olive oil to the salad. Sprinkle the almonds over the top, and serve at room temperature.

  10. Notes:

  11. Really though, I’m not kidding about the roasting. Almost every vegetable is good this way. Maybe I’m a bit obsessed but I swear, toss a vegetable with some olive oil, salt and pepper (and maybe some rosemary, or cumin-coriander-turmeric, depending on what you’re going for), put it in a hot oven (I usually do 450), and it will be good, promise. Some suggestions are:

  12. * Broccoli with rosemary (the edges of the broccoli get all crispy and awesome)

  13. * Cauliflower with CCT (yes ok it’s a little bit Rachael Ray of me but it’s a lot to type out!)

  14. * Carrots with just olive oil, salt and pepper (or with CCT, that’s good too)

  15. * Rutabagas or Potatoes (both are good with almost anything, although I especially love potatoes with rosemary)


Send feedback