This was a very random lunch last weekend.  I spent Saturday morning at Barnes and Noble reading cook books to decide which ones to order.  I’ve never actually been intentional about buying cookbooks, except possibly years ago when I looked into buying “The Joy of Cooking.”  This was the only cookbook that I saw my mom use growing up; mostly for pancakes and biscuits.


This was inspired by Jerusalem: A Cookbook that I was reading at Barnes and Noble.  It is a beautiful cookbook created by two men who met in London 20 years after leaving their home in opposite sides of Jerusalem; one a Palestinian in East Jerusalem and the other from Jewish West Jerusalem.

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I love the roasted parsnip in this.  It goes really well with the tartness of the greek yogurt and is balanced with italian parsely and cilantro.  I added Persian cucumbers for a pop.  Couscous seems more traditional, but I love the subtle flavor and light body of quinoa.


  • 1 medium carrot, sliced into spears
  • 1 medium parsnip, sliced into spears
  • 2 Tbs extra virgin olive oil
  • 1/2 lime
  • cayenne pepper
  • 1 shallot, sliced
  • 1/2 cup quinoa
  • 1/4 cup greek yogurt
  • handful of italian parsely, torn into pieces
  • handful of cilantro, torn into pieces
  • 1/4 Persian cucumber, diced
  • salt and pepper to taste


  • Preheat oven to 400 deg. F.  On a baking sheet lined with Parchment paper, lay out the carrots, parsnip and shallots.  Lightly drizzle olive oil over top, squeeze 1/4 lime and sprinkle with cayenne pepper.
  • Bake for 20 minutes, turning once.
  • Prepare the quinoa according to the package directions.
  • In a shallow pasta bowl, layer the quinoa, greek yogurt, italian parsely, cilantro, and cucumbers.  Add the freshly roasted carrots and parsnip.
  • Squeeze remaining 1/4 lime over top and add salt and pepper to taste