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.
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