Harvest quinoa

Dec 5 2019

u

40 mn

Serves 6

I usually roast extra veggies when I make this recipe and use them the next day with my eggs, in a salad or even on their own. The key is to try to chop the veggies approximately the same size so they cook evenly!

Ingredients

  • 3 sweet potatoes ( 1 white, 1 orange, 1 purple)
  • 6 carrots, peeled and roughly chopped
  • 2 parsnips, peeled and roughly chopped
  • Thyme and rosemary
  • 1 cup of quinoa
  • 1/2 cup of toasted hazelnuts
  • 4 tbsp of olive oil
  • Dressing: 2 tbsp of orange juice, 1/4 cup of olive oil

Directions

Cook the quinoa according to packaging instructions.

Preheat the oven at 425F. Toss the veggies with the olive oil and place on a baking sheet with the fresh herbs, some salt and pepper. Roast for 40 minutes tossing halfway through.

Combine the orange juice and olive oil in a jar with a lid and shake well to combine.

When everything is cooked just toss it all together in a large bowl and drizzle some dressing all over, taste and adapt seasoning!

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