Prep 25 mins
Cook 20 mins
Had more vegetables left over this week than I planned.....so this recipe was born. I made it vegetarian by choice but I believe that chicken or a strong-flavored fish would enhance this stew. If I was doing it that way, I would add already cooked, at the end of cooking the stew.I served my stew with toasted pita halves stuffed with chopped tomatoes, sliced black olives and diced hard cooked eggs. I mixed the stuffing with a little bit of french dressing and black pepper. Along with a glass of ice tea, it turned out to be a great meal!
- 3 carrots, peeled, large chunk cut
- 1 small cauliflower, stems removed, large chunk cut
- 1 large white onion, skin removed, cut into 6 pieces
- 1 medium red onion, skin removed, cut into 4 pieces
- 1 large turnip, peeled, large chunk cut
- 2 medium parsnips, peeled, large chunk cut
- 1 small butternut squash, peeled, medium chunk cut
- 1 large baking potato, peeled, medium chunk cut
- 2 tablespoons olive oil
- 1 tablespoon kosher salt (optional)
- fresh ground black pepper, to taste
- 2 cups quinoa, rinsed, drained, & toasted (see Quinoa-Toasted)
- 5 fresh garlic cloves, minced
- 4 cups water
- 1⁄4-1⁄2 teaspoon sea salt
- 1 -2 cup low sodium vegetable broth (homemade best)
- Pre-heat oven to 375 degrees.
- Toss all the vegetables (minus garlic) in a large bowel with the olive oil.
- Turn out on a large flat sheet pan with lips.
- Sprinkle with salt and pepper.
- Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
- While vegetables are roasting, prepare quinoa.
- Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low.
- Simmer for 30 minutes, covered.
- Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork.
- Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste.
- Nothing left to do now but eat!