Quinoa Pilaf With Balsamic Roasted Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This simple dish is a great way to use up any vegetables you have on hand. It's great as a side dish with fish and a salad, or as a main meal. The balsamic vinegrette gives it a nice unexpected flavor. Ingredients:
for quinoa |
1 tbs olive oil |
1 cup quinoa, rinsed well |
1 1/4 cup vegetable stock |
1 clove garlic |
1 onion divided in half, 1/2 chopped fine, 1/2 diced |
for vegetables |
1 carrot, diced |
1/2 celeriac, diced |
1 medium turnip, diced |
for balsamic dressing |
1tsp grain mustard |
3/4 tsp honey |
3 tbs good balsamic vinegar |
2 tbs olive oil |
salt/pepper |
Directions:
1. Preheat oven to 400
2. In a large bowl, combine mustard, honey, vinegar, oil and whisk well. Season to taste.
3. Toss diced onions, carrots, celeriac and turnips in dressing and coat well. Pour vegetables on baking sheet and roast until tender, about 15 - 20 minutes.
4. Meanwhile, in a medium pot, heat oil over medium heat. Saute onions until soft and translucent, about 5 minutes. Add garlic and cook 30 seconds more. Add rinsed quinoa and stir to coat. Add broth and bring to a boil, then cover pot and simmer quinoa for 15 minutes or until broth is absorbed.
5. Once quinoa and vegetables are finished cooking, fluff quinoa with a fork and add roasted vegetables. Season to taste.
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