PC: Neverskipdessert
Recipe after the break:
Roasted Root Vegetables with Quinoa
Servings: 4-5
Ingredients:
1/2 cup uncooked quinoa, rinsed
Coarse salt
2 -3 small shallots
Olive Oil
1 1/2 lbs. mixed root vegetables (radishes, beets, turnips, carrots), tiny if possible, scrubbed, trimmed and halved lengthwise-(I used sweet potato, turnips, carrots, and parsnips)
Juice of 1/2 lemon
Freshly ground black pepper
Vinaigrette:
2 Tablespoons sherry vinegar
1 Tablespoon balsamic vinegar
2 large pinches of salt
3 Tablespoons olive oil
Freshly ground black pepper
***Serving Option – Dollop of soft goat cheese, crumbled goat cheese or greek yogurt and balsamic glaze drizzled over the salad
Directions:
Coarse salt
2 -3 small shallots
Olive Oil
1 1/2 lbs. mixed root vegetables (radishes, beets, turnips, carrots), tiny if possible, scrubbed, trimmed and halved lengthwise-(I used sweet potato, turnips, carrots, and parsnips)
Juice of 1/2 lemon
Freshly ground black pepper
Vinaigrette:
2 Tablespoons sherry vinegar
1 Tablespoon balsamic vinegar
2 large pinches of salt
3 Tablespoons olive oil
Freshly ground black pepper
***Serving Option – Dollop of soft goat cheese, crumbled goat cheese or greek yogurt and balsamic glaze drizzled over the salad
Directions:
Preheat oven to 400 degrees
Cook quinoa in 1 cup of salted water. Bring to a boil, lower heat, and cook 10-15 minutes until all the water is absorbed. Set aside.
Peel the shallots and place in a square of aluminum foil, drizzled with olive oil. Fold up the foil creating a package and place in oven.
Add veggies to a baking sheet coated in olive oil. Add another drizzle of olive oil onto the vegetables, then squeeze the lemon on top. Season generously with salt and pepper, then add pan to the oven. Roast for 20 minutes, then toss the vegetables and roast for another 10 minutes.
Remove vegetables and shallots from the oven, and add shallots to a blender or food processor. Blend with both vinegars, 2 pinches of salt, pepper and olive oil. Season to taste.
Place about 3/4 of the quinoa onto a platter, then top with the roasted veggies. Sprinkle with remaining quinoa, then drizzle with vinaigrette. Optional – top with goat cheese or greek yogurt.
Cook quinoa in 1 cup of salted water. Bring to a boil, lower heat, and cook 10-15 minutes until all the water is absorbed. Set aside.
Peel the shallots and place in a square of aluminum foil, drizzled with olive oil. Fold up the foil creating a package and place in oven.
Add veggies to a baking sheet coated in olive oil. Add another drizzle of olive oil onto the vegetables, then squeeze the lemon on top. Season generously with salt and pepper, then add pan to the oven. Roast for 20 minutes, then toss the vegetables and roast for another 10 minutes.
Remove vegetables and shallots from the oven, and add shallots to a blender or food processor. Blend with both vinegars, 2 pinches of salt, pepper and olive oil. Season to taste.
Place about 3/4 of the quinoa onto a platter, then top with the roasted veggies. Sprinkle with remaining quinoa, then drizzle with vinaigrette. Optional – top with goat cheese or greek yogurt.
Recipe: Smitten Kitchen Cookbook
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