Quinoa with Winter Veggies

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Quinoa with Winter Veggies

 

1 c. quinoa, rinsed and drained

2 cs. vegetable stock

pinch of sea salt

light sesame oil

6 slices fresh gingerroot, cut into matchsticks

3 shallots, minced

1 tsp. each dried marjoram and thyme

1 carrot, diced

3 celery stalks, diced

3 parsnips, cut into thin diagonal slices

1 red onion, thin half moon slices

2 red bell peppers, thin strips

Juice of 1 lemon

Soy sauce

 

Preheat oven to 400 degrees.

Combine quinoa and stock in a saucepan and bring to a boil.

Add salt, cover and cook over low heat until all the stock is absorbed, about 20

to 25 minutes.

Fluff with a fork and set aside.

Heat 1/2 tsp. of the sesame oil in a skillet over medium heat.

Add ginger, shallots and herbs.

Cook, stirring, until the shallots are translucent.

Add carrot and celery and cook, stirring, until the vegetables are tender, 3 to

4 minutes.

Remove from heat and stir in lemon juice.

Mix into quinoa and set aside.

Lightly oil a baking pan or shallow casserole dish.

Arrange remaining vegetables in the pan and drizzle with 1/4 cup sesame oil and

3 tbsps. soy sauce.

Roast, uncovered, until vegetables are tender and lightly browned, 20 to 25

minutes.

To serve, arrange a layer of roasted vegetables on individual plates and top

with equal servings of the quinoa salad.

Serve hot.

Makes 4 servings.