Quinoa and Root Vegetables

By á-79

I got this recipe out of Redbook magazine March 2015. It is a great side dish that combines a complex grain with veggies. It can be made a day ahead, then brought to room temp and add 2 Tbsp. of olive oil if dry. My husband went back for seconds and that is a true testament to a good recipe at my house!

Ingredients

• 4 1/2 c. low-sodium chicken or vegetable broth
• 1 3/4 c. quinoa
• 2 Tbsp. butter
• 1 tsp. fresh ginger, minced
• 1 small or 1/2 lg. sweet potato, peeled and cut into 1/2 in. cubes (about 1 c.)
• 2 parsnips, peeled and cut into 1/2 in. cubes (about 1 c.)
• 2 c. kale, chopped
• 1/2 tsp. sage (or less - optional)
• Kosher salt and pepper

Details

Servings 8
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1) Bring 3 1/2 c. of broth to a boil in a saucepan. Add the quinoa; return to a boil. Reduce heat and simmer, uncovered, until quinoa is tender but chewy, about 20 mins. Drain excess liquid.

2) Place the butter in a large skillet over medium heat. Add the ginger, sweet potato, parsnips, onion and kale. Stir until the vegetables are well coated and begin to brown, about 5 minutes. Add the remaining broth, reduce heat to low, and simmer until the vegetables are tender.

3) Add the quiona to the veggies and fold to combine. Add the sage (I only used 1/4 tsp.) and season with salt and pepper to taste.