Roasted Vegetable Quinoa Stew
Ready In: 45 mins
Serves: 6-8
Ingredients
- 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)
Directions
- 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!
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