Ginger Scallion Quinoa with Roasted Vegetables
Course: Sides4
servings30
minutes40
minutesIngredients
6-7 Brussels sprouts, trimmed and quartered
1 large or 2 small parsnips, peeled and cut into 1/2-inch cubes
1 large or 2 small carrots, peeled and cut into 1/2-inch cubes
1 small sweet potato, peeled and cut into 1/2-inch cubes
3 small purple-top turnips, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil.
Directions
Preheat the oven to 400°F. Line a large a baking sheet with aluminum foil (optional, but makes for easier clean up). In a large mixing bowl, toss the Brussels sprouts, parsnips, carrots, sweet potato, and turnips with olive oil and salt until well coated. Spread the vegetables in an even layer on the baking sheet and roast for 20-25 minutes, until the brussels sprouts are caramelized in spots and the harder root vegetables are tender.
Meanwhile, rinse the quinoa in a fine mesh strainer and add to a medium saucepan. Add enough water to cover the quinoa by a few inches and bring to a boil over high heat. Reduce heat to low, cover the pot, and simmer for about 15-20 minutes or until the quinoa is cooked through. Drain the quinoa through a fine mesh strainer and transfer to a large mixing bowl (this can be your serving bowl if you’re trying to make things look nice). Add the roasted vegetables and toss until the vegetables are well distributed.
Add and stir in Stick & Tine’s Ginger Scallion Sauce. Top with fresh herbs, if using, and serve warm or at room temperature.
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