Name: Warm Rice Salad with Roasted Veggies and Poached Quail Eggs
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 4-6
Ingredients: 1/2 head cauliflower, chopped; 2 beets, peeled and roughly chopped; 1 sweet potato, roughly chopped; 8 brussels sprouts, quartered; 2 heads radicchio, each cut into 6 wedges (reserve 1 wedge for later); 1 tbsp sumac; 1 tbsp paprika; 12 quail eggs; 2 tbsp vinegar

A delightful warm rice salad featuring roasted veggies and topped with perfectly poached quail eggs for a rich, savoury finish.

A vibrant warm rice salad that celebrates the season's best roasted vegetables and the luxurious touch of poached quail eggs. This dish combines hearty grains with a medley of caramelized veggies, all brought together with a drizzle of your favorite dressing. The quail eggs add a rich, savory finish, making each bite a delightful experience. Perfect as a main course or a stunning side dish, this salad is not only nutritious but also a feast for the eyes and palate. Let’s dive into the recipe and elevate your meal with this wholesome and flavorful creation!

Ingredients

1/2 head cauliflower, chopped
2 beets, peeled and roughly chopped
1 sweet potato, roughly chopped
8 brussels sprouts, quartered
2 heads radicchio, each cut into 6 wedges (reserve 1 wedge for later)
1 tbsp sumac
1 tbsp paprika
12 quail eggs
2 tbsp vinegar

Tahini Dressing:

1/2 cup tahini
3 tbsp olive oil
Juice of 1/2 lemon
2 tbsp water
1 tbsp maple syrup
Salt, to taste

Rice:

1 cup wild rice
1 3/4 cups water
Parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C).
Place all the chopped veggies (cauliflower, beets, sweet potato, Brussels sprouts, and radicchio wedges) on a baking tray. Drizzle with olive oil and sprinkle with sumac, paprika, salt, and pepper. Toss to coat evenly.
Roast the vegetables for 30-35 minutes or until tender, flipping halfway through.
While the veggies are roasting, cook the wild rice. In a pot, combine the rice and water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for 35 minutes, or until the rice is tender and the water is absorbed.
To prepare the tahini dressing, mix the tahini, olive oil, lemon juice, water, maple syrup, and salt in a bowl until smooth.
Once the rice is done, fold in the tahini dressing to coat the rice evenly. Set aside.
Poach the quail eggs: Bring a small pot of water with 2 tbsp of vinegar to a simmer. Carefully crack the quail eggs into the water and poach them to your desired doneness (about 1-2 minutes). Remove the eggs with a slotted spoon and place them on a paper towel to drain.
To assemble: Plate the wild rice, top with the roasted vegetables and fresh radicchio wedges. Add the poached quail eggs on top, and finish with a sprinkle of chopped parsley.