Roasted Vegetable Quinoa Salad and M²T³ Event

roasted vegetable quinoa salad

After thoroughly enjoying my first experience with roasted celery, I was itching to incorporate it into a dish.  On Sunday, I had volunteered to bring a vegetarian side-dish to Jeff and Marla‘s house, since Jeff’s mom does not eat meat.    It was the perfect opportunity to introduce roasted celery to everyone!

I made this up off the top of my head, and I thought it tasted fantastic.  The combination of roasted sweet potato, rutabaga and celery complimented the truffle infused quinoa perfectly.

roasted vegetable quinoa salad

Trader Joe’s recently stocked Black Truffle Oil for a reasonable price, so I decided to give it a try.  I’m still learning how to use it effectively in dishes–the flavor is quite earthy and strong.  I like it, but needs to be used carefully.

Roasted Vegetable Quinoa Salad (serves 6 – 8)

  • 1.5 c. dry quinoa (6 servings)
  • 1 large sweet potato, chopped
  • 1 large rutabaga, chopped
  • 6 celery stalks, diced
  • EVOO
  • 1 t. sea salt (if desired)
  • 1 t. ground black pepper
  • 1/2 c. scallions, chopped
  • 3 T. balsamic vinegar
  • 1 t. black truffle oil (a little goes a long way)

Directions:  Cook quinoa as desired, and set aside.  Preheat oven to 400°F.  On a large baking sheet, toss the chopped sweet potato, rutabaga, and celery with a bit of EVOO, sea salt and black pepper.  Bake for 30 minutes, stirring once approximately 20 minutes into the roasting.  Meanwhile, whisk to combine 2 T. of balsamic vinegar with 1 t. of black truffle oil in a small dish.  After 30 minutes, remove the vegetables from the oven, and combine with the quinoa in a large bowl.  Drizzle the balsamic/oil and stir to evenly distribute.

Notes:

  • This can be served hot or cold.
  • You can use whatever vegetables you might prefer.
  • Black truffle oil can have a very strong flavor.  I suggest  that you start with 1 t. and adjust from there, if necessary.  Of course, you can always use whatever other oil you may prefer.

MIWFY:  This recipe is vegetarian, and dairy- and gluten-free.  If dairy is not an issue, I think crumbled goat cheese would make an excellent addition to this dish.

roasted vegetable quinoa salad

It has been way too long since Marla and I have been able to have some fun in the kitchen!  For newer readers, Marla used to teach math with me until she decided to pursue other interests a couple of years ago.  Marla and I both love to cook and often get together just to test out new recipes and taste-test the results.  This turned into referring to our get-togethers as M²T³ Events.

While Sunday’s event wasn’t quite as intense as those in the past (we had a football game to watch!!), there were still a few notable and delicious dishes.

We made butternut squash fries and sweet potato chips!

squash fries and chips

Marla whipped up an onion dip from Mark Sisson’s Primal Blueprint Healthy Sauces, Dressings, and Toppings Cookbook, which we served with a platter of raw vegetables.

onion dip

By the way, Jeff (who is the mastermind behind this blog design) and Marla follow the paleo diet pretty closely, and Marla has even written a great cookbook of Paleo recipes.  Pigskin Paleo follows a football theme and contains all sorts of ideas—definitely check it out!  The website itself is pretty neat—you can sort and categorize all the recipes and see a fun trailer that they made when the book was launched.

Also, we both came up with delicious, healthy desserts.  I made one of my very favorites:  raw apple pie!  And Marla made raw kiwi bars.  I don’t know why we both chose raw desserts . . . great minds think alike, I guess!  Both desserts were fabulous.

desserts

We had a great time on Sunday.  I can’t wait to get together again.  Hopefully soon!

 

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Comments

  1. says

    Oh YUM! I never thought to try truffle oil with my roasted veggies…of course, I definitely know a little can go a long way. One of the guys I dated in Austin was obsessed with the stuff and put it in EVERYTHING. Perhaps I overdosed and that is why I never think to use it? [Also it is expensive? ;)]

  2. says

    You had me at black truffle oil! I tried some truffle oil while in Florence and it’s soooooo goooooodddddd! It was 30 euro for the bottle though so I didn’t buy it :( Now I”m always on the look out for truffle oil! Too bad there’s no trader joe’s in Canada.

  3. says

    Oooh, I need to hang out here every weekend when I’m making my menu plan. I LOVE roasted veggies, and LOVE quinoa salads… win win! And those raw desserts sound amazing. Can’t wait to check out both recipes!

  4. says

    Raw apple pie? I’ve never heard of such a thing! Sounds amazing though. Can I please come visit & have you cook me all these wonderful meals? I promise to do housework in exchange for your food.

  5. says

    I recently tried the black truffle pizza and cheese at Trader Joe’s and it was really incredible. I had never had truffles before and I was surprised at how much I appreciated the flavors.

  6. says

    I think that raw apple pie sounds the most exciting to me- although the salad looks pretty tasty too. I have to admit I’m not a huge fan of celery in my food for some reason, I’m trying to force it and make myself like it more, but I usually would prefer it as a snack with PB. :)

  7. says

    We have some white truffle oil which, given how little it takes to flavor a dish, has lasted pretty much forever in the fridge (where I keep all my lesser-used oils to guard against spoilage). Yes it’s expensive, but at least it’s going to last a while. How fun to have your friend for cooking experiment get-togethers!

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