Farmer’s Market Roasted Vegetables and Quinoa Salad

The selection of Farmer’s Markets in the Bay Area is awesome. Practically everywhere you look there are vibrant markets with plenty of diverse selections. One of the top markets is the San Mateo Farmer’s Market at CSM, which is open year round and has a ton of different vendors. They also have food trucks and picnic tables so you can make a fun day of shopping and lunch.

Sometimes it’s easy to feel inspired by all the bright and beautiful produce and get a little crazy, buying way more than you have meal planned for. Last weekend, on a whim, I picked up baby rainbow carrots and brussel sprouts. A lot of them. We really try to minimize our food waste, so I had to get creative on how to use them in an easy, low maintenance recipe. Could be worse.

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There’s a lot more where these guys came from.

I threw this salad together to make use of some other leftover produce I had sitting around in the fridge. Bonus: it’s another one bowl wonder and chock full of hearty, wholesome ingredients, and a great meal to take for lunch the next day.

Farmer’s Market Roasted Vegetables and Quinoa Salad – Serves 4

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2 bunches baby rainbow carrots, cleaned and peeled, sliced 1″ thick

2 red onions, sliced lengthwise and 1″ thick

2-3 cups brussel sprouts, trimmed and halved

Olive oil, salt, and pepper for seasoning

2 cups cooked quinoa, warmed

3-4 cups leafy greens such as arugula or kale, washed and ripped into bite size pieces

For the Dressing:

Juice of 1/2 lemon

Splash of red wine vinegar

2 TBS. olive oil

1 TBS. dijon mustard

salt and pepper for seasoning

Instructions:

Preheat the oven to 400 degrees. Lay carrots, onions, and sprouts onto a foil lined baking sheet. Toss generously with olive oil and season with salt and pepper. Bake for approximately 40 minutes or until vegetables have browned. Toss the cooked vegetables with the warm quinoa and set aside in a large bowl.

In a small bowl, whisk together the lemon juice, vinegar, oil, mustard, salt and pepper. Pour the dressing over the quinoa and vegetables, lightly toss. Add the leafy greens and toss so the ingredients are fully mixed. Serve warm.

Leftover Notes: If you know you want to have leftovers, set aside a portion of the roasted vegetable and quinoa mix without dressing or leafy greens. You can add the leafy greens and dressing after you’ve re-heated.

 

 

 

 

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2 thoughts on “Farmer’s Market Roasted Vegetables and Quinoa Salad

  1. mawarre says:

    Sounds delicious – I know what you mean about going crazy and buying more than you need. It’s always a risk for me when I visit our local fruit and vegetable shop that is always bursting with beautiful produce fresh from local farms ready for me to make things with. Thanks for sharing this recipe. margaret

    Like

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