Winter Quinoa Salad

 

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Life is flying by these days.  I’m out the door as much as possible to let Cia explore as she grows.  She just turned two and I love watching her vocabulary grow daily as she connects the dots of life.  She’s become my personal narrator never letting anything go unnoticed.  She’s an amazing child, full of energy and will.  I really wouldn’t have it any other way.  She loves to be involved with everything including her almost five month old brother.  Caylen is fully entertained by her as she dances around him and showers him with kisses.  Of course being two comes with lots of meltdowns, but they are short lived and pretty entertaining, most of the time anyway.  I am overwhelmed with joy when I reflect on my family!

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As we all know cooking is a huge part of me.  I love food but it’s been obvious with my lack of posts that it has taken a back burner to family life.  I do cook five+ nights a week but my meals are quick and easy.  Not planned but a spontaneous decision as I look through the fridge and cabinets.  Normally a medley of vegetables stir fried or roasted.  Always delicious and healthy but not necessarily worth sharing here.  So bare with me as my posts come sporadically.  When it’s a good one I’ll be sure to share.

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Winter Quinoa Salad

  • 1 lb brussel sprouts
  • 1 lb parsnips
  • 1/2 cup uncooked quinoa
  • 1 cup shaved radicchio
  • 1/3 cup roasted sunflower seeds
  • apple, julienned
  • 1/2 cup pomegranate seeds
  • olive oil
  • 1 tbsp butter
  • s&p
  1. Roast brussel sprouts.  Trim ends, half, and slice into 1/4 inch pieces.  Coat in 2 tablespoons olive oil and season with s&p.  Roast in a 425° oven for 25 minutes, stirring half way, until tender and slightly browned.
  2. Caramelize parsnips.  Chop into pinky size matchsticks, removing tough inner core if necessary.  In a 9″ skillet melt butter over medium heat. Add parsnips, coat evenly, and season with s&p.  Cover and cook 10-15 minutes, stirring once, until browned and tender.
  3. Cook quinoa according to package.
  4. Mix brussel sprouts, parsnips, quinoa, radicchio, sunflower seeds, apple, and pomegranate seeds.  Season with s&p if necessary.

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