Ingredients
Harissa Carrots and Parsnips & Quinoa
- 1 lb carrots, peeled and cut into 3-inch batons (cut thick ones in half and then into wedges)
- 1 lb parsnips, peeled and cut into 3-inch batons (cut thick ones in half and then into wedges)
- 2 tablespoons olive oil
- 1 tablespoon harissa spice blend
- Sea salt and ground black pepper, to taste
- ⅓ cup quinoa, thoroughly rinsed and drained
Yogurt Sauce
- ½ cup thick plain vegan yogurt (such as Yoggu, Culina, Cocoyo, or Simpla)
- 1 small clove garlic, finely grated
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ¼ cup fresh dill leaves, chopped (plus extra for garnish)
- Sea salt and ground black pepper, to taste
Salad Assembly
- 1 head radicchio
- Olive oil
- Sea salt and ground black pepper, to taste
- ¼ cup toasted hazelnuts, chopped
- Zest of 1 very small orange (about 1-2 teaspoons)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet for roasting the vegetables.
- Blanch Vegetables: Bring a medium saucepan of water to a boil. Add the carrots and parsnips, boiling them for 5 minutes to soften slightly. Drain them, reserving the cooking water, and pat dry with a clean towel to remove excess moisture.
- Roast Carrots and Parsnips: Toss the blanched carrots and parsnips with olive oil, harissa spice blend, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and roast in the oven for about 25 minutes, flipping and tossing halfway through, until tender and caramelized.
- Cook Quinoa: Using a saucepan, combine the rinsed quinoa, 2/3 cup of the reserved carrot/parsnip cooking water, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 13-14 minutes until the quinoa is fluffy and the germ tails are visible. Set aside to cool.
- Prepare Yogurt Sauce: In a small bowl, whisk together vegan yogurt, finely grated garlic, olive oil, lemon juice, chopped dill, salt, and pepper until smooth. Set aside to develop flavor.
- Prepare Radicchio: Separate radicchio leaves and tear into bite-sized pieces. Arrange them on a serving plate, drizzle with olive oil, and season with salt and pepper.
- Assemble Salad: Scatter most of the cooked quinoa evenly over and within the radicchio leaves, then top with the roasted carrots and parsnips. Sprinkle the remaining quinoa on top. Dollop the yogurt sauce over the salad evenly.
- Garnish and Serve: Finish by sprinkling chopped toasted hazelnuts, extra dill leaves, and orange zest over the salad for added freshness and crunch. Serve immediately or at room temperature.
Notes
- If quinoa is unavailable, wild rice blend, wheat berries, or farro make great substitutes.
- Recommended plain vegan yogurts for the sauce include Yoggu, Culina, Cocoyo, or Simpla.
- This dish can be prepared up to 3 days ahead by storing the components separately in sealed containers in the refrigerator.
- Before serving leftovers, bring the roasted vegetables and quinoa to room temperature; warming the vegetables for 5 minutes in the oven can enhance flavor.
- The yogurt sauce may need a splash of cold water to thin before serving after refrigeration.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
