03 October 2012

Seasonal Recipe: Roasted Vegetable, Kamut and Quinoa Salad

Multi-colored carrots make for a beautiful salad. Photo by Celeste Noche, celestenoche.com


1 lb Carrots peeled and diced into ½ inch cubes

1 lb fennel slice thinly ¼ inch

1 lb parsnips peeled and diced ½ inch cubes

1 lb Maroon carrots peeled and diced ½ inch cubes

2 Cups Kamut

1 Cup Quinoa

½ cup red onion small dice

½ cup toasted pumpkin seeds

1 ½ Cups Olive oil

Salt and Pepper to taste

½ cup lemon juice

3 T honey

2 T Riesling vinegar

2 lbs Italian greens

½ cup of shaved parmesan cheese, or favorite market cheese of choice


  1.  Toss root vegetables with 1 cup olive oil set the rest to the side for later and S&P to taste
  2. Roast for 45min  at 425 or until lightly browned then cool completely.
  3. Cook kamut and quinoa according to the box and then cool completely
  4. Mix remaining olive oil, lemon juice, vinegar and honey and set aside till needed
  5. Once veg’s, kamut and quinoa are cool toss together with onions and half of the dressing
  6. Toss greens lightly with dressing and arrange on each of the plates and top with the ½ cup of salad, pumpkin seeds and shaved cheese