Quinoa Salad with Roast Vegetables, Feta, and Herbs

As the author of my brand new book called How to Celebrate Everything, you can imagine the questions people regularly ask me. Things like “My daughter’s turning one, what should I do for her first party?” or “I’m throwing a bridal shower for my best friend. What should I serve?” or “Help! I signed up for the Bake Sale and it’s tomorrow, and I don’t know what to make?” Naturally, the book addresses solutions and recipes for these kinds of typical parties (start with the Mud Cake, oh my goodness!) but the heart of the book lies in finding meaning and celebration in the everyday.

Ingreadient

• 5 carrots (washed, peeled, and halved lengthwise if on the thicker side)
• 1/2 fennel bulb (cored and sliced into thin rounds, about 1⁄4 thick)
• 4 tablespoons olive oil (divided)
• 1/2 teaspoon coriander
• salt (kosher)
• pepper (to taste (freshly ground))
• 5 beets (any color, ends trimmed, wrapped in foil)
• 1 onion (sliced (about 1 3⁄4 cup ))
• 1 cup quinoa
• 1 tablespoon butter
• 1 cup feta cheese (crumbled)
• 3 tablespoons pepitas (or pistachios)
• 2/3 cup vinaigrette dressing (recipe follows)
• 2 tablespoons mint (fresh, chopped)
• 2 tablespoons parsley (fresh, flat-leaf, chopped)
• 2 teaspoons Dijon mustard
• 1/4 cup white balsamic vinegar (or red wine or apple cider vinegar)
• 1 tablespoon shallot (minced)
• 2 teaspoons lemon juice (freshly squeezed)
• 1/4 teaspoon honey
• salt (kosher)
• pepper (to taste (freshly ground))
• 1/3 cup olive oil

Step by step

1. Preheat the oven to 400°F. Line a roasting pan with foil.
2. In the prepared pan, toss the carrots and fennel with 2 tablespoons of the olive oil, the coriander, and salt and pepper. Place in the oven along with the foil-wrapped beets, and roast until the carrots are tender, golden, and lacquered but not burned, and the fennel is tender, about 30 minutes. Keep the beets in for another 20 to 30 minutes, or until a knife easily slips through one. Allow to cool, then peel and quarter.
3. Meanwhile, in a medium skillet cook the onion in the remaining 2 tablespoons olive oil over low heat until caramelized and brown (but not burned), about 25 minutes. While it cooks, bring 2 cups water to a boil in a medium pot. Add the quinoa, stir, and cover with a tight-fitting lid. Reduce the heat and cook for 13 to 15 minutes, until all of the water has been absorbed. Fluff with a fork and remove to a bowl. Toss in the butter right away. Let cool.
4. In a large bowl, toss the quinoa, carrots, beets, fennel, onion, feta, pepitas, and vinaigrette. Top with the herbs and season with salt and pepper.