My Root Vegetable Quinoa Recipe
Gluten Free, Dairy Free, Vegetarian and Vegan
Being healthy doesn’t have to be boring or expensive, it’s exciting, varied and fun if you plan and prepare. At this stage you might disagree but it’s only because you haven’t tried, experimented and discovered new foods and flavours yet and when you do a whole new world will appear before your eyes. You may have heard of ‘meat free Mondays’, I don’t eat a lot of meat during the week as I like to get meat from my local organic butchers when I do it eat it so I only have it a couple of times a week as it’s a little more expensive. I therefore love creating filling vegetarian dishes for my evening meal.
This dish is hearty and wholesome for a cold evening and also makes a great packed lunch for the next day. If you’ve not come across quinoa before or are yet to try it then let me tell you a little more about this wonderful grain. Pronounced ‘keen-wah’, this gluten free grain is easily digestible and a complete source of protein because it contains all essential amino acids so you don’t need to fear about that no meat marlarkey. Quinoa is also a source of omega 3 fatty acids and has high levels of antioxidants. So what are you waiting for- get the goodness of keenwaaaah in your mouth now! It’s fun to say too.
I have an obsession with parsnips and sweet potato. If I was stuck on a dessert island with only these two root vegetables growing, I’d probably never leave. You can’t beat roasted vegetables and after picking up a tip from blogger Deliciously Ella, I now can’t not sprinkle my roasted veg with cinnamon and paprika. So let’s get on with the recipe now I’ve sold it to you!
Ingredients- serves 4
- 1 sweet potato (medium) (peeled and chopped roughly)
- 3 small parsnips (peeled and chopped roughly)
- 2 small carrots (peeled and chopped roughly)
- Olive oil
- 6 closed cup mushrooms (sliced)
- 4 servings quinoa
- freshly ground salt and pepper
- Handful sun dried tomatoes (chopped)
Preheat oven to 220C. Parboil the roughly chopped sweet potato, parsnips and carrots for 10 mins then transfer to baking tray and drizzle with olive oil, sprinkle of paprika and cinnamon and roast for 25 minutes.
After 10 minutes, add the sliced mushrooms to your tray of roasting veg.
Meanwhile, cook quinoa according to pack instructors in pan of water with a little salt and pepper.
Veg and quinoa should be ready about the same time, then toss them together in a large bowl and add the chopped sun-dried tomatoes on top.
Easy peasey lemon squeezey! – ooh you could add a squeeze of lemon but not tried that yet, let me know if you do and what it’s like and enjoy!