January 3, 2013 | Filed Under Foods I Never Liked Before Until I Started to Cook, Quinoa, Vegetables
Roasted root vegetables straight out of the oven, waiting to be mixed with quinoa.
Starting this summer, I discovered l really liked quinoa and have been eating it A LOT. And I mean A LOT – like almost-every-day a lot. It started with this Quinoa Salad with Blueberries, Strawberries and Watermelon recipe. Soon, I started tossing quinoa with other foods, like my vegetables. Soon, instead of eating rice, I replaced it with quinoa. Normally, I’m a huge rice eater. This grain has a rich history, which dates back, thousands of years, to the Inca civilization. I love that it’s a healthy food to eat – wheat and gluten-free; contains more protein than any other grain, acts as a complete protein grain, and is easy to prepare. I now eat my quinoa with any kind of vegetables.
This Roasted Root Vegetables with Quinoa recipe introduced me to parsnips, which I’ve found that I like. The taste reminds me a little of carrots. This recipe also includes what has become one of my favorite vegetables – Brussels sprouts. This year, I also discovered that I love Brussels sprouts. I’ve been eating them a lot, too, and lovin’ it!
Yes, quinoa and brussels sprouts are my new favorites of the year 2012! I plan on continuing to eat them this new year.
Note: The recipe shows a nice way to prepare quinoa. However, I prepared mine, simply, with water. It picked up flavors when I mixed it with the roasted root vegetables.
Roasted Root Vegetables with Quinoa
adapted from Everyday Italian
as seen on lattes and leggings
serves 4 to 6
I found that parsnips take a little longer to cook to become tender. Cutting the parsnips into smaller pieces will allow them to cook faster and achieve the same tenderness as the other vegetables without having to add additional roasting time.
For the vegetables:
2 large carrots, peeled, trimmed, and cut crosswise into 1-inch pieces
4 small parsnips, peeled, trimmed, and cut crosswise into 1/2-inch pieces
1 small yam, peeled, trimmed, and cut into 1-inch pieces
7 brussels sprouts, trimmed and halved
1/4 cup extra-virgin olive oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the quinoa:
1 1/2 cups vegetable broth
juice of 1 small lemon
1/4 teaspoon dried thyme
1 cup quinoa
Preheat the oven to 400 degrees F.
In a large bowl, add the carrots, parsnips, brussels sprouts, sweet potato, and olive oil. Toss to coat. Add the oregano, basil, thyme, rosemary, salt, and pepper. Toss to coat. Transfer the vegetables to a large baking sheet. Bake for about 35 minutes, stirring occasionally until vegetables are tender.
Meanwhile, in a small sauce pan, bring the vegetable broth, lemon juice, and thyme to a boil over high heat. Add the quinoa, give it a quick stir, and cover with a tight fitted lid. Simmer for 15 minutes over low heat. Turn off the heat and allow the quinoa to steam covered for 5 minutes. Remove the lid and fluff with a fork. All of the broth should have absorbed. If not, remove the lid and turn on the heat to medium-high, stirring frequently until all broth has evaporated.
Transfer the quinoa to a serving bowl. Spoon the roasted vegetables on top of the quinoa. Gently toss to combine. Season with salt and pepper to taste and serve.