Glazed Red Quinoa with Root Vegetables
Servings: Serves 4
INGREDIENTS
1¾ cups vegetable stock
¾ cup Organic Red Quinoa
2 tablespoons Coconut Sugar, Organic
2 tablespoons Virgin Coconut Cooking Oil, Organic
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
2 tablespoons Sunflower Oil, Organic
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.
DIRECTIONS
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In a large pot, combine vegetable stock, quinoa, coconut sugar, coconut oil, bay leaf, ¼ teaspoon salt, ¼ teaspoon pepper, and nutmeg.
- Bring to a boil, cover, reduce heat to medium-low, and simmer 25 minutes, until all the stock has been absorbed.
- While the quinoa is cooking, combine carrots, parsnips, turnip, and celery root with sunflower oil and remaining salt and pepper until coated.
- Place vegetables on the lined baking sheet and place in the oven for 10 minutes.
- Remove bay leaf from the quinoa, and toss in roasted vegetables.
- Serve warm and enjoy!
NUTRITIONAL INFORMATION
Serving Size: 3/4 cup
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
