Jamy’s Quinoa Salad with Roast Vegetables, Feta, & Herbs

Yield: 4 servings Total time: 1 hour March 21, 2017

You can adapt this salad to take advantage of whatever vegetables are in season, or swap the quinoa for couscous or farro.


  • 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 inch thick
  • 4 Tbs. olive oil, divided
  • 1/2 tsp. coriander
  • Kosher salt
  • Freshly ground black pepper, to taste
  • 1 sliced onion (about 1 3⁄4 cup)
  • 1 cup quinoa, couscous, or farro
  • 1 Tbs. butter
  • 1 cup crumbled feta cheese
  • 3 Tbs. pepitas or pistachios
  • 2 Tbs. chopped fresh mint fresh
  • 2 Tbs. chopped fresh flat-leaf parsley

Basic Vinaigrette

  • 2 tsp. Dijon mustard
  • 1/4 cup white balsamic vinegar, red wine vinegar, or apple cider vinegar
  • 1 Tbs. minced shallot minced
  • 2 tsp. freshly squeezed lemon juice
  • 1/4 tsp. honey
  • Kosher salt
  • Freshly ground black pepper, to taste
  • 1/3 cup olive oil


Preheat the oven to 400°. Line a roasting pan with foil.

In the prepared pan, toss the carrots and fennel with 2 Tbs. of the olive oil, the coriander, and salt and pepper. Place in the oven and roast until the carrots are tender, golden, and lacquered but not burned, and the fennel is tender, about 30 minutes. Allow to cool, then peel and quarter.

Meanwhile, in a medium skillet cook the onion in the remaining 2 Tbs. olive oil over low heat until caramelized and brown (but not burned), about 25 minutes.

While it cooks, prepare the quinoa, couscous, or farro according to package directions. Fluff with a fork and remove to a large bowl. Toss in the butter right away. Let cool.

Add the carrots, fennel, onion, feta, pepitas, and vinaigrette. Top with the herbs and season with salt and pepper.

Basic Vinaigrette

Add the mustard, vinegar, shallot, lemon juice, honey, and salt and pepper to a small jar and shake vigorously. (Or whisk together in a small bowl.) Add the olive oil and shake or whisk again until emulsified.

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