Welcoming Spring

After two weeks of stuffing myself full of rich butter chicken, dahl makni, and ghee-slathered roti while in India, I’m ready for a little spring cleaning in the food department. Luckily, spring is bountiful in its offerings, including radish, asparagus, and a plethora of greens. While the temperatures in New England still hover near freezing (though there was sun yesterday!), I still have the urge to roast my vegetables, and so here we have a transitional grain bowl which celebrates spring’s harvest while also providing a bit of comfort and warmth. Thanks to Backyard Farms, a company committed to producing beautiful, Maine grown, greenhouse tomatoes year round, this salad even gives us a taste of the summer to come. The real star of the show here is the dressing, an herb-forward tahini sauce that you’ll want to eat right out of the jar. Make extra because this will quickly become your go-to for dressing up even the simplest meal. Early Spring Roasted Vegetable Grain Bowl
Serves 4

Salad Ingredients:
8 Radish, halved
6 Carrots
1 bunch asparagus
3 tablespoons olive oil
Pinch of salt and pepper
Assorted greens, washed and dried
1 cup quinoa
1 avocado
1 cup Backyard Farms cocktail tomatoes, halved

Tahini Dressing Ingredients:
⅓ cup tahini (I highly recommend Seed + Mill tahini!)
1 clove garlic
¼ cup basil
Juice from one lemon
1 tablespoon olive oil
Pinch of salt and pepper

Directions:

  1. Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper. Scatter the halved radish, asparagus and carrots over the baking dish, drizzle with olive oil and sprinkle with salt and pepper.
  2. Bake for 15-18 minutes, until the vegetables are beginning to brown.
  3. While the vegetables are roasting, place one cup of quinoa in a medium saucepan along with 2 cups of water. Bring to a boil, then reduce heat to low, cover and simmer until the liquid has been absorbed, 15 to 20 minutes. Remove from the heat and fluff with a fork.
  4. With both the quinoa and vegetables cooking, take a minute to make the dressing by placing all ingredients in a food processor or blender, and processing until smooth.
  5. Now to assemble the salad: place a bed of assorted greens into each bowl, along with a scoop of quinoa and roasted vegetables. Top with sliced avocado and Backyard Farms cocktail tomatoes. Generously drizzle tahini sauce over the entire bowl. Dig in and enjoy!

This post is sponsored by Backyard Farms, a company whose practices and products I love.

One thought on “Welcoming Spring

  1. This looks beautiful and delicious — thanks so much for sharing! I really enjoyed reading about your India travels and seeing your beautiful photography.

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