Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette

Tarragon—Whether you love it or hate it, you have to agree: It’s distinctive.  It gives a very interesting flavour to this Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette. Gail who? Gail Simmons is the lovely, big-hearted foodie maven responsible for this keeper. Thank you Gail,  and thank you Food & Wine Magazine for sharing Gail’s delectable sauce.

Gail’s Caper-Walnut Vinaigrette

• 1/4 c olive oil
• 1 T each finely chopped fresh mint, fresh tarragon
• 1 T capers, roughly chopped
• 1 garlic clove, minced
• 2 T roughly chopped roasted walnuts, plus 1/2 cup extra, left in pieces, as garnish
• kosher salt, or sea salt
• freshly ground black pepper

Note: To roast the walnuts, place them on a tray in an oven preheated to 300F for 5-7 minutes, shaking once at half time. Or, toast them in a pan, on top of the stove over medium heat for a few minutes, shaking or stirring.  Careful not to burn the nuts. Once they’re cool, chop them. 

In a small bowl, whisk together oil, mint, tarragon, capers, garlic and walnuts. Season with salt and pepper to taste. Serves 4.

Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette

• 3 – 4 carrots, cut in sticks
• small bunch of asparagus
• 3 small beets, washed well, cut into wedges
• 1 onion, cut in wedges
• 2 small sweet potatoes, sliced 1/4-inch thick
• 1 zucchini, sliced 1/4-inch thick
• olive oil
• kosher salt
• 1 c quinoa, cooked
• Gail’s Caper-Walnut Vinaigrette (recipe above)
• 1 c of arugula
• 1/2 c roasted walnut pieces

Pre-heat oven to 420F.

On lined baking trays, spread vegetables in groups and brush lightly with olive oil and a little salt. Roast until tender, removing vegetables as they’re done. Asparagus will be done after about 15 minutes. Carrots and beets take 30 – 40 minutes. Arrange cooked vegetables, quinoa and arugula on plates. Dress with Gail’s Caper-Walnut Vinaigrette and garnish with walnut pieces.

Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette Print Ready Recipe

Final notes:

• My super taster sisterJulia sampled Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette and pronounced it delicious. She has some stern advice for all food lovers. Do not attempt to use dried tarragon in place of fresh; dried is nasty (her words). If you must swap out the fresh tarragon, Julia recommends basil. Did I get that right, Julia?
• The flavour of roasted walnuts is vastly different from the flavour of regular walnuts. The roasted walnuts greatly enhance the Quinoa Roasted Veggie Salad.
• Have you been wondering about the health benefits of tarragon? I just learned that it can be ingested as a tea.
• Speaking of Tarragon, Listen to the beautiful song by  Zach Coombs