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