Roasted root vegetables combine with nutty, protein-rich quinoa in this simple dish. Beets, parsnips and winter squashes can be easily substituted into this recipe.
Ingredients:
1 medium yam, peeled and cut into 1/2-inch pieces
1 bunch rainbow carrots, cut into 1/2-inch pieces
1 tablespoon olive oil
salt and pepper
1 cup uncooked quinoa
juice of 1 lemon
2 cups vegetable broth or water
1 teaspoon fresh thyme
1/2 small red onion, finely chopped
2 tablespoons chopped flat-leaf parsley
Directions:
Preheat oven to 350 degrees. Toss yams and carrots in oil, season with salt and pepper, and place on a rimmed baking sheet. Bake for about 40 minutes, stirring occasionally, until golden brown. Remove from oven and let cool.
Rinse quinoa through a fine mesh strainer. Put quinoa, lemon juice, broth and thyme into a small pot. Bring to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature.
Mix together quinoa and roasted vegetables in a large bowl. Add onions and parsley, mix well, and adjust seasonings with salt and pepper. Serves 4-6