Roasted Vegetable Quinoa Stew

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 carrots, peeled, large chunk cut
• 1 small cauliflower, stems removed, large chunk cut
• 1 large white onion, skin removed, cut into 6 pieces
• 1 medium red onion, skin removed, cut into 4 pieces
• 1 large turnip, peeled, large chunk cut
• 2 medium parsnips, peeled, large chunk cut
• 1 small butternut squash, peeled, medium chunk cut
• 1 large baking potato, peeled, medium chunk cut
• 2 tablespoons olive oil
• 1 tablespoon kosher salt (optional)
• fresh ground black pepper, to taste
• 2 cups quinoa, rinsed, drained, & toasted (see quinoa-toasted)
• 5 fresh garlic cloves, minced
• 4 cups water
• 1/4-1/2 teaspoon sea salt
• 1 -2 cup low sodium vegetable broth (homemade best)

Recipe

• 1 pre-heat oven to 375 degrees.
• 2 toss all the vegetables (minus garlic) in a large bowel with the olive oil.
• 3 turn out on a large flat sheet pan with lips.
• 4 sprinkle with salt and pepper.
• 5 roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
• 6 while vegetables are roasting, prepare quinoa.
• 7 place toasted quinoa in large pot with cover. add garlic, water and sea salt. bring to a boil, stir and reduce heat to low.
• 8 simmer for 30 minutes, covered.
• 9 remove cover, stir and continue simmering until all the water has evaporated. when done, fluff with fork.
• 10 add roasted vegetables (also chicken or fish) to pot and mix gentle. add 1 cup of broth to moisten. add more broth to taste.
• 11 nothing left to do now but eat!