A simple and delicious recipe for quinoa and roasted rutabaga salad with parsnips, hazelnuts and lamb's lettuce. Serrano ham would make the perfect add-in.
For the roasted vegetables:
1medium rutabaga,peeled and cut into bite-sized cubes
2-3small parsnips,peeled and cut into bite-sized pieces
1tablespoonextra-virgin olive oil
6sprigs fresh thyme,leaves removed
For the dressing:
3tablespoonsextra-virgin olive oil
2teaspoonsgood-quality red wine vinegar
2tablespoonsfinely chopped shallot
sea salt and freshly ground pepper,to taste
For the salad:
1/2cupuncooked red quinoa,rinsed (100 g)
4 to 5handfuls lamb's lettuce(Mâche)
2tablespoonschopped fresh flat-leaf parsley
1/2cuptoasted hazelnuts,coarsely chopped (50 g)
Preheat the oven to 375˚F / 190°C. Line a baking sheet with parchment paper.
In a medium bowl, toss the rutabaga and parsnips with the garlic, olive oil, honey, salt and thyme leaves until evenly coated. Transfer to the prepared baking sheet, and spread out into a single layer. Bake until caramelizing and tender, about 35-40 minutes (depending on how big or small your bite-sized pieces are).
Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool.
Remove the rutabaga and parsnips from oven and set aside to cool.
In a small bowl, whisk together the olive oil, vinegar, shallot, and garlic. Season with salt and pepper.
To assemble salad, in a large bowl, toss the roasted vegetables with cooked quinoa and lamb's lettuce until everything is well combined. Scatter with the toasted hazelnuts, serve and enjoy!