Saturday, February 5, 2011
per request: roasted root veggies and quinoa
This is a super easy and delicious way to eat quinoa (a major super food) and to try veggies you may not normally eat. My mom gave me the idea for this dish. It is very simple and really lets the veggies shine.
First a little about quinoa: it is not a typical grain although it can be used as a substitute for any dish that calls for rice or couscous. Quinoa is a seed and also a complete protein. It has a neutral and fresh, slightly green flavor. It cooks very quickly and has a wonderful texture.
Now for the veggies... you can use any veggies you want in this. On this particular day I just got whatever struck my fancy at the market, concentrating on root vegetables. We used carrots, parsnips, sweet potato, red potato, red beets, golden beets, onion, and eggplant.
Chop all the vegetables and put in casserole dish. Drizzle with olive oil and season as you like. We seasoned with salt, pepper, and rosemary. Cover with tinfoil and roast in the oven until all veggies are cooked. I think I had it on 375.
Mix roasted veggies with cooked quinoa and a little more olive oil, raw minced garlic, and fresh chopped parsley. You can warm it all on the skillet if needed. The above picture is actually of us rewarming the leftovers the next day.
So simple, so tasty, and SO healthy! Enjoy!