Glazed Red Quinoa with Root Vegetables
Servings: 
Serves 4
1¾ cups
vegetable stock
2 tablespoons
1
bay leaf
½ teaspoon
salt
½ teaspoon
black pepper
¼ teaspoons
nutmeg
1
large carrot, chopped
1
large parsnip, chopped
1
turnip, chopped
½
celery root, chopped

This recipe is a simple and hearty combination of organic red quinoa and root vegetables, including chopped carrot, parsnip, celery root and turnip, with a delicious glaze made from vegetable stock, coconut sugar, coconut oil, bay leaf and nutmeg.

  1. Preheat oven to 350° F and line a baking sheet with parchment paper.
  2. In a large pot, combine vegetable stock, quinoa, coconut sugar, coconut oil, bay leaf, ¼ teaspoon salt, ¼ teaspoon pepper, and nutmeg.
  3. Bring to a boil, cover, reduce heat to medium-low, and simmer 25 minutes, until all the stock has been absorbed.
  4. While the quinoa is cooking, combine carrots, parsnips, turnip, and celery root with sunflower oil and remaining salt and pepper until coated.
  5. Place vegetables on the lined baking sheet and place in the oven for 10 minutes.
  6. Remove bay leaf from the quinoa, and toss in roasted vegetables.
  7. Serve warm and enjoy!

Nutritional Information

Serving Size: 
1 1/2 Cups
Calories: 
330
Total Fat: 
16 g
Saturated Fat: 
8 g
Protein: 
6 g
Total Carbohydrate: 
42 g
Dietary Fiber: 
5 g
Cholesterol: 
0 mg
Iron: 
1 mg
Sodium: 
570 mg
Calcium: 
60 mg