Ingredients
For the roasted vegetables:
- 1 medium rutabaga (ca. 1 kg), peeled and cut into bite-sized cubes (2-2,5 cm)
- 2-3 small parsnips, peeled and cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1/4 teaspoon sea salt
- 6 sprigs fresh thyme, leaves removed
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons good-quality red wine vinegar
- 2 tablespoons finely chopped shallot
- 1 garlic clove, minced
- sea salt and freshly ground pepper, to taste
For the salad:
- 1/2 cup uncooked quinoa (red, white or tri-colour), rinsed (100 g)
- 4 to 5 handfuls lamb's lettuce (Mâche)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup toasted hazelnuts, coarsely chopped (50 g)
Instructions
- Preheat the oven to 375˚F / 190°C (170°C fan-assisted). 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!