Current Variety Special Vegetarian Recipe

Prep and roast root vegetables

Preheat oven to 425°F (220°C). Peel and cut the mixed root vegetables (carrots, parsnips, red onion) into 1/2-inch pieces so they roast evenly. Toss the root vegetables with 1.5 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the smoked paprika on a rimmed baking sheet spaced in a single layer. Roast for 20 minutes, then shake the pan and continue roasting another 10–12 minutes until golden and tender.

Prepare and roast seasonal vegetables

While roots begin roasting, cut zucchini and bell pepper into 1/2-inch pieces and halve the cherry tomatoes. Toss with the remaining 1.5 tablespoons olive oil and a light pinch of salt and pepper on a separate sheet or on the same sheet with space. Add them to the oven for the last 12 minutes of cooking so they soften and blister but retain some texture. Remove both pans when vegetables are caramelized and let cool slightly.

Cook quinoa

Rinse quinoa in a fine-mesh sieve under cold water until water runs clear. In a small saucepan bring 2 cups vegetable broth to a boil. Add 1 cup quinoa, reduce to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Combine roasted root and seasonal vegetables with the fluffed quinoa in a large bowl. Toss gently to distribute evenly and taste for seasoning; add a pinch more salt or pepper if needed. Keep warm or let cool to room temperature depending on whether you want a warm or chilled special.

Make the dressing: in a small bowl or jar whisk together 0.25 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon maple syrup until emulsified. Stir in 2 tablespoons chopped parsley, 1 tablespoon chopped basil, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.

Reserve about 2 tablespoons dressing to drizzle on each serving. Toss the remaining dressing with the warm/high-temperature quinoa-vegetable mixture so flavors meld, or wait and dress individual bowls for a fresher finish.

Lay 4 cups baby spinach or mixed greens on a large serving platter or divide between bowls. Spoon the quinoa and roasted vegetable mix over the greens in an even layer.

Sprinkle 1/2 cup crumbled feta or vegan feta (if using) and 1/4 cup toasted sunflower seeds or chopped walnuts over the top. Scatter the torn fresh mint leaves for brightness.

Drizzle reserved dressing over each portion and serve with lemon wedges on the side. Encourage diners to squeeze a lemon wedge over their bowl for extra brightness.

Optional: serve warm as a hearty grain bowl or chilled as a composed salad. Leftovers keep well refrigerated up to 3 days; rewarm gently or serve cold.