Foody Goody Treats

Archive for the ‘Side Dishes’ Category

While in Austin, TX this past May I had a wonderful side dish with roasted root vegetables and quinoa, so in my efforts to explore the world of quinoa, I decided to recreate this meal.. and in my efforts, I kinda did my own thing 🙂

Ready for the ride? Here we go!

Ingredients:
1 cup of uncooked quinoa
2 – 2 1/2 cups of chicken or vegetable broth
1 small turnip
2 medium sized beets
3 parsnips
3 carrots
1 small red onion
3 large red potatoes
3 tbsp Wildtree Roasted Garlic Grapeseed Oil + a drizzle to sautee onions
1 tbsp Wildtree Zesty Lemon Grapeseed Oil

1. Wash, peel, and chop all vegetables except for the onion into one-inch cubes. Season with your favorite spices (I used Wildtree’s Rancher’s Steak Rub and Goya’s Adobo w/ pepper). Mix grapeseed oils and pour over vegetables.

2. Pour vegetables into a baking pan (I had to use 2!). Cover with foil and bake for 25 minutes at 400 degrees. Uncover and let cook another 30 minutes or until vegetables are as tender as you desire (I like mine really soft). While baking, stir/re-arrange veggies as necessary.

3. While the veggies are roasting, chop the onion up into large chunks. After removing the foil from the baking pan, begin cooking the quinoa. First, sautee the onions in the garlic grapeseed oil. Once the onions start to turn translucent, add the quinoa and give it a few turns in the pan before adding the broth. If you don’t like onions as much as I do, feel free to reduce the amount of onions and then use 2 cups of broth instead of 2 1/2 cups. Cook quinoa according to package directions, with a little moisture left over.

4. After the vegetables are done, pour the quinoa into the pan and lightly mix. Viola! You have a great and hearty side dish (or main meal like I made it!)

Here are the pictures!

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I hope you enjoy! Please feel free to post and comments below!

Thanks for viewing! ~t

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