Roasted Veggies and Quinoa with Herbs
Quinoa is one of my go-to sources of protein and a great way to satisfy your cravings for heavier carbs like bread or pasta.
Here’s a side dish that seems perfect for the early, chilly days of spring. It’s gluten free and vegan.
This recipe and gorgeous photo is courtesy of Christine Blubaugh, of christineblubough.com.
Ingredients
Any combination of celeriac, rutabaga, carrot, potato, or your other favorites can be subbed in for the vegetables listed below:
1 small sweet potato, cut into 1/2″ cubes
1 small parsnip, cut into 1/2″ cubes
1 small turnip, peeled, cut into 1/2″ cubes
5 white mushrooms, cut into quarters
2 tablespoon extra virgin olive oil
Sea salt; freshly ground black pepper
1/2 cup uncooked quinoa, rinsed well
1 and 1/4 cup low-sodium vegetable or chicken broth (using vegetable broth makes this recipe vegan)
1 large clove garlic, minced
1 tablespoon fresh thyme, chopped
1/4 cup fresh Italian parsley, chopped
Serves 4-6
Preparation
1. Preheat the oven to 400° F.
2. Place the cut vegetables in a large glass baking dish, drizzle with olive oil, and season with salt and pepper. Toss veggies to coat with oil and seasoning, and bake 12 minutes.
3. Remove pan from oven, add mushrooms, stir veggies to prevent sticking to pan, and bake an additional 10-12 minutes, or until vegetables are desired tenderness. Remove from oven and set aside.
4. Meanwhile, combine quinoa, broth, and a pinch of salt in a medium saucepan over high heat. Bring to a boil, reduce heat and simmer until the majority of the broth has been absorbed but there is still a little liquid in the pan.
5. Stir in the garlic, thyme and parsley. Continue to simmer gently until all liquid has been absorbed. Taste and season with salt and pepper, as desired.
6. Combine quinoa and root vegetables in a large serving bowl, tossing gently to combine.
Serve warm
