Roasted Root Vegetables with Quinoa

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.

Paz

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.

Ingredients
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

Directions
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.


 

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Comments

7 Responses to “Roasted Root Vegetables with Quinoa”

  1. yum! this is my favorite way to eat veggies. glad to see you got hooked on brussels sprouts! reminds me, need to get some from the store…

    quinoa then, let’s just say we have a challenging relationship. i know how “good” it is for you and it’s not that i don’t like it, i just seem to opt it out, have something else with (veggies) or nothing at all. weird, maybe i should start adjusting my attitude. or something. maybe i should try making it like in the recipe…lemon & thyme sound good.

    hope you have had a great start to 2013 (unlike me ;) ) and maybe we’ll meet in march?

    take care

  2. Healthy and delicious!

    Cheers,

    Rosa

  3. I also like quinoa and brussel sprouts. Thanks for the tip on parsnips (though I find them a bit too sweet so I haven’t used them much lately).

    I like how you give a recipe that calls for oil but you say you simply made them with water. Ha! I just did that with a fish recipe. It tasted delicious and just fine without making it oily. You add tehina directly after it’s cooked for flavor.

  4. this sounds great! happy new year Paz :)

  5. Now you’re talkin’! Roasted vegetables are so delicious and, as you know, roasting brings out their natural sweetness. I think Brussels sprouts may be my favorite fall/ winter vegetable. Just wish I could wrap my taste buds around quinoa. :) Glad you have!

  6. I am officially on a Brussels sprout honeymoon, and it sounds like I am not the only one. I am getting my next fix tomorrow morning. Hurrah! for roasted vegetables and for quinoa. They make a healthy and tasty couple. Have a great weekend!

  7. Hi LiisaMarja: I trust that the rest of your 2013 will be much better than the begining. Yes, try quinoa a different way. Perhaps, this year you’ll like it! :-D

    Hi Rosa! ;-)

    Hi Leora: How interesting you find the parsnips too sweet.

    Hi Kat: Thanks!

    Hi Christine: You’re the second person who has said they don’t care for quinoa. Wow!

    Hi Simona: Happy Honeymoon! ;-)

    Thanks for stopping by, everyone!

    Paz

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