Created by Amber Sullivan | Serves 4
ingredients
- 3 shallots or 1 large red onion, sliced into 1/2-inch pieces
- 4 medium-sized carrots, chopped into 1-inch pieces
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- 1 tbsp harissa paste (or to taste; alternatively, replace with a pinch of chili flakes or cayenne pepper)
- 1 tbsp salt
- 1 Persian cucumber, sliced into thin rounds
- Handful baby kale
- Handful baby greens
Quinoa Base
- 1 tbsp avocado oil
- 1 tsp salt
- 1 cup quinoa
- 1⅓ cup water
Dressing
- 1/3 cup yogurt (vegan or regular)
- 1 tbsp whole grain mustard
- 1 tsp salt
- 1½ tbsp olive oil
- Juice of half a lemon or 1 tsp apple cider vinegar
- 1 tbsp fresh dill, chopped
- Cracked black pepper
Pea Pesto
- 2 cups frozen peas, thawed
- 1/2 cup blanched, skinless almonds (alternatively, Marcona almonds or pine nuts)
- Handful of mint leaves
- 1 tsp salt
- Zest of 1 lemon
- 1/4 cup olive oil
Toppings
- Flakey salt
- Olive oil
- Toasted sesame seeds
- Sliced avocado
- Optional protein topping: a fried or soft-boiled egg, chopped chicken, or pan-seared salmon
Directions
- Preheat oven to 450 degrees F; add carrots, shallots or red onion, maple syrup, 1 tbsp avocado oil, harissa paste, and salt to a bowl and toss until coated
- Spread mixture on a sheet pan and cook for about 15 to 17 minutes
- While vegetables bake, rinse quinoa thoroughly and add to a pot with 1 tbsp avocado oil and 1⅓ cup water; bring to boil, then cover and cook on low for 17 minutes
- Turn off heat; keep pan covered and steam quinoa for an additional 5 minutes; fluff with a fork
- Make the dressing by mixing all dressing ingredients together in a bowl, adding salt to taste
- Make the pesto by blending all pesto ingredients in a blender or food processor, adding salt to taste
- In a medium bowl, mix together greens, cucumber, cooked quinoa, the baked vegetable mixture, sesame seeds, mint, dill, and as much dressing as desired
to serve
Spread pea pesto along the side of a bowl or plate, and add a scoop or two of the dressed quinoa and vegetable mixture; add sliced avocado, a drizzle of olive oil, flakey salt and protein of your choice.
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
