Roasted Veg Quinoa. This bake is a French-style gratin in essence, but with an unconventional, more healthful twist centered on nutrient-rich quinoa and featuring a mix of roasted vegetables. Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat.
You can cook Roasted Veg Quinoa using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Roasted Veg Quinoa
- Prepare 1 bunch of Carrots.
- You need 1 of Red onion.
- You need 1 bunch of Leafy greens (Collards, spinach, kale).
- You need 4 tbsp of Olive oil.
- Prepare 2 tbsp of Lemon Juice.
- You need 1 tbsp of Miso.
- Prepare 1 tbsp of Herbs (Rosemary, Sage, Dill).
- You need 1 cup of Red quinoa.
The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection. It helps marry the vegetables and quinoa together beautifully. I hope you all LOVE this recipe! Place cooked, cooled quinoa in a large bowl.
Roasted Veg Quinoa instructions
Heat oven to 400°F. Cut carrots & onion and toss with 2 tbsp oil, herbs, salt & pepper..
Roast for 30 min, stirring once..
Meanwhile, heat quinoa with 1.25 cups water to boiling. Reduce heat and Simmer 16 min..
Add chopped greens and cover for 5-10 min..
Whisk miso, lemon juice & remaining olive oil. Add quinoa mixture..
Divide into bowls, top with roasted veg and remaining dressing..
Toss in the roasted vegetables and half the Parmesan shavings. Squeeze lemon in the remaining melted garlic butter and add to roasted vegetables. Toss in the arugula (it will wilt slightly) and the pine nuts, then sprinkle the rest of the Parmesan on top. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste.
