Roasted Veggie Quinoa

[Guest guest]

Roasted Veggie Quinoa

 

 

Quinoa, pronounced " keen-wa " is a grain-like crop native to South America.

Quinoa is high in protein and calcium. It is available in health food shops and

some supermarkets - whole or cracked; use either

in this recipe. Quinoa is cooked when it becomes transparent and crescent opens.

 

 

-----------------------

Preparation: 15 minutes

Cooking: 20 minutes

-----------------------

 

 

2 parsnips, peeled, cut into 2 to 3 cm (3/4 to 1 1/4 " ) pieces

550 g (19 1/2 oz) piece peeled pumpkin (-OR- butternut squash), cut into 2 to

3 cm (3/4 to 1 1/4 " ) pieces

1 medium red onion, cut into wedges

2 baby fennel

2 cloves garlic, sliced

1/4 cup vegetable -OR- olive oil

100 g (3 1/2 oz) whole quinoa, rinsed

l 1/2 cups vegetable stock

1 teaspoon ground turmeric

9 teaspoons ground cumin

80 g (2 3/4 oz) baby spinach leaves

salt and pepper, to taste

8 teaspoons shredded mint leaves

1/2 cup plain soy yogurt, to serve

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) for fan forced.

 

2. Line a large baking tray with non-stick baking paper (parchment).

 

2. Combine parsnip, pumpkin, onion, fennel, garlic and oil in a large bowl.

Arrange in a single layer on prepared tray. Season with salt and pepper.

 

3. Bake for 20 minutes or until veggies are brown and tender.

 

4. Meanwhile, combine quinoa, stock, turmeric and cumin in a medium saucepan.

Cover with a tight-fitting lid. Bring to the boil. Reduce heat; simmer for 15 to

20 minutes or until quinoa is cooked and almost all liquid is absorbed. (If

liquid is not absorbed, simmer,

uncovered, for 2 to 3 minutes more.)

 

5. Combine roasted veggies, spinach and quinoa mixture. Spoon into bowls. Top

with mint. Serve with yogurt.

 

 

Serves 4.