Roasted Parsnip and Quinoa Salad
Wednesday, November 23, 2016
O cheiro da pastinaca assada com alecrim espalha-se pela casa. algo tão reconfortante em dias cinzentos como estes. enquanto a quinoa, o queijo e as sementes servem de complemento ao prato. um prato em que a pastinaca assada não é um acompanhamento mas a estrela principal.
Em dias de tempestade, pratos assim são o sinónimo de conforto.
The weather outside is not an invite to a stroll. It's an invite to stay at home. While the storm angus is upon us. It's not the cold that torments. It's the heavy rain and the incessant winds. Comfort is thus made at home. It's made of roasted parsnip. Because a salad in this season can also be comforting.
The smell of roasted parsnip with rosemary spreads throughout the house. Something so comforting in grey days like these. While quinoa, cheese and seeds serve as a complement to the dish. A dish in which the roasted parsnip is not an accompaniment but the main star.
On stormy days, dishes like this are synonymous with comfort.
para 2
Receita de salada de pastinaca assada com alecrim, acompanhada de quinoa colorida (branca, vermelha e preta), molho de iogurte, rúcula, sementes de abóbora tostadas e queijo feta.
Uma receita de uma salada vegetariana e outonal
Receita de salada de pastinaca assada com alecrim, acompanhada de quinoa colorida (branca, vermelha e preta), molho de iogurte, rúcula, sementes de abóbora tostadas e queijo feta.
Uma receita de uma salada vegetariana e outonal
ingredientes:
5 pastinacas (cerca de 400 g)
3 ramos de alecrim
2 c. sopa de azeite
1 c. chá sal
1 caneca de quinoa
2 canecas de água
3 c. sopa de iogurte natural
1 c. chá orégãos
1 c. chá azeite
1 mão cheia de rúcula
2 c. sopa de sementes de abóbora
100 g queijo feta
Começar por assar a pastinaca. Para isso, arranjar a pastinaca, cortando-a em quartos na longitudinal. Colocar então em dois tabuleiros de forno, numa só camada, regar com as 2 colheres de sopa de azeite e espalhar o alecrim e o sal por cima. Levar então ao forno pré-aquecido, a 220 ºC graus por cerca de 20/25 minutos, até estarem dourados.
Enquanto isso preparar a quinoa, conforme as indicações da embalagem (seguindo as indicações de 1 caneca de quinoa para 2 de água). Cerca de 15/20 minutos ao lume.
Preparar então o restante. Numa taça misturar as colheres de sopa de iogurte, com orégãos, azeite, misturar bem e reservar. Num tacho tostar as sementes de abóbora, por cerca de 2 minutos de cada lado, retirar do lume e reservar.
Quando a pastinaca estiver assada, a quinoa também deverá estar pronta.
Servir então num prato, quinoa com a pastinaca, regada com molho de iogurte, folhas de rúcula, sementes tostadas e queijo feta.
Enjoy!
serves 2
A recipe of salad made of roasted parsnips with colourful quinoa (white, red and black), yoghurt salad, wild rocket, toasted pumpkin seeds and feta cheese.
A vegetarian and very autumnal salad.
ingredients:
5 parsnips (about 400 g)
3 sprigs of rosemary
2 tbsp. olive oil
1 tsp. sea salt
1 cup of quinoa
2 cups of water
3 tbsp. natural yoghurt
1 tsp. dried oregano
1 tsp. olive oil
1 handful wild rocket leaves
2 tbsp. pumpkin seeds
100 g feta cheese
Start by roasting the parsnip. To do so, prepare the parsnip by cutting into quarters lengthwise. Spread over 2 oven trays, in a single layer and spread the 2 tablespoons of olive oil, rosemary and sea salt. Place in a preheated oven for 20/25 minutes at 220 º C till they are golden.
In the meantime prepare the quinoa, following the rule of 1 cup of quinoa for 2 of water (or as said on the package). It will take about 15/20 minutes.
Now it's time to prepare the yoghurt sauce, by mixing in a bowl, the yoghurt with oregano and olive oil. And to toast the pumpkin seeds for about 2 minutes on each side over medium heat.
When the parsnip is golden roasted so it should the quinoa ready.
In a plate serve some quinoa with pastinaca on top, spread some yoghurt sauce, wild rocket leaves, pumpkin seeds and feta cheese.
Enjoy!
Enjoy!
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