Roasted Root Vegetables with Quinoa

Roasted Root Vegetables

Yield: 6 1/2-cup Servings

Ingredients:

• 4 cups variety of root vegetables

• 2 Tablespoons nutritional yeast

• 2 Tablespoons vegetable bouillon powder

• 1 teaspoon garlic powder

• ½ teaspoon salt, optional

• ¾ teaspoon ginger powder

• 2 teaspoons fresh lime juice

• 1 Tablespoon extra-virgin olive oil

  
  

Directions:

1. Choose from: beets, rutabaga, turnip, parsnip, carrots, potato, sweet potato, cassava, Jerusalem artichokes, etc.

2. Preheat oven to 375°F. Peel and cube root vegetables and place in a large bowl. Add remaining ingredients.

3. Line baking sheets with parchment paper for a nice easy clean-up. Spread the mixture over a large baking sheet. Bake for 30 minutes.

4. Remove pans from oven, turn vegetables, and then spread them again over baking sheets. Roast for an additional 25-30 minutes or until the vegetables are tender.

Simple Quinoa

Yield: 6 1/3-cup Servings

Ingredients:                                                

• 3 cups vegetable broth or water

• 1½ cups red or yellow quinoa

• Soy-free, plant-based mayo or sour cream (optional)

Directions:

While root vegetables are roasting, prepare quinoa.

1. In a medium pan bring broth to a boil.

2. Place quinoa in a fine mesh strainer and rinse thoroughly under running water, rubbing it between your hands to remove the soapy-like film on the outside of the quinoa. After rinsing thoroughly add quinoa to boiling broth. Reduce heat and simmer for 30 minutes.

3. Remove from heat, fluff with a fork, cover, and keep warm until vegetables are tender.

4. Serve roasted vegetables over a bed of quinoa and topped with a dollop of mayo or sour cream.

Hint: Both root vegetables and quinoa freeze well.

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