Quinoa with Oven Roasted Brussels Sprouts, Parsnips, Carrots and Butternut Squash

Did you…

come home to see that the cats had knocked down your Christmas tree?

get your hands covered in wretched, sticky sap after putting the tree back up?

curse under your breath as you were washing off your hands, because you forgot that this also happened last year?

hysterically accuse your cats of hating Christmas while they just stared at you?

then find two green beans in your sneaker the next morning?

Coming home to a disaster in the living room isn’t exactly what I want to deal with before making dinner.

Instead, it makes me want to pour myself a glass of wine; throwing some items onto a baking sheet and into a pot, being just an after thought.

Thankfully this recipe is just that (sans wine).

Most of the work comes from prepping the veg: peeling, cutting, tossing with a bit of olive oil.  Then throwing them onto two baking sheets and roasting them while the quinoa cooks in a pot.  (Or rice cooker. And if you’re lucky, it’ll sing to you when it’s done.)

It’s also very easy for it to look lovely in presentation: quinoa placed on a platter with assorted roasted veg on top; all their caramelized edges facing outward, just asking to be snatched up and popped into hungry mouths.  It’s quite possibly the easiest way to impress guests for a meal that took less than an hour to make.

I love the sweetness from the roasted veg and golden raisins, crunch of the toasted almond slivers, and basically any excuse to eat quinoa.

It’s so good that it almost makes me forget that the cats tried to ruin Christmas.

Serves 4

*This recipe is so simple to add flavors to that you’re craving during the winter months. Feel free to add, for example, a sprig of rosemary to your quinoa as it cooks. Or for example, for added richness, a tablespoon of butter.*

Ingredients

One cup of quinoa, rinsed

Two cups of low sodium stock (I used homemade vegetable) (*if using a rice cooker, fill the bowl to the “1” with stock after adding the quinoa)

2 – 3 tablespoons of mild tasting olive oil (basically enough olive oil to lightly coat the veg before going into the oven)

1 teaspoon of fine sea salt salt

Half a small butternut squash, peeled, de-seeded and cut into half inch pieces (the smaller the chop, the faster it’ll cook!)

1 pound of brussels sprouts, halved

1 large parsnip, peeled and chopped into one inch chunks

Two large carrots, peeled and chopped into one inch chunks

One third cup of golden raisins

One third cup of almond slivers, toasted

Salt and pepper to taste

Equipment

A small pot to cook the quinoa with a lid, or a rice cooker (this is what I used)

A sharp knife

A vegetable peeler

(At least) Two cookie sheets

Two large bowls (or one, and after tossing the veg with olive oil clean it out and use it to serve the meal with)

A small pan (to toast the almonds with)

A spatula

A platter/very large plate to serve the dish on

Place your oven racks to the middle upper and middle lower positions in your oven.  Preheat your oven to 400F.

In a small pot add the quinoa and stock.  Place over a burner on medium high heat and bring the liquid to a boil.  Reduce the heat and simmer the ingredients for about ten to fifteen minutes, covered, or until the curly-q tail (you’ll know it when you see it) is visible.  Remove the pot from heat, fluff the quinoa with a fork and set aside.

If using a rice cooker, add the quinoa and then stock, filling the bowl to the “1 cup” marker.  Cook on “quick cook,” or whatever similar setting you have on your rice cooker.  When the quinoa is cooked, fluff it with a fork and set aside.

In a large bowl add the brussels sprouts, parsnips, carrots and butternut squash.  Add the olive oil and salt.  Toss all the ingredients together (I used my hands) till well coated with the oil and salt.

Throw all the veg onto your cookie sheets and place in the oven on the upper middle and lower middle racks.  Roast for about thirty minutes.  Halfway through roasting turn all the veg over so that they can be browned on both sides, and rotate the cookie sheets, placing them on different racks.  The veg will be done when they’re browned and soft when pierced with a fork/knife.  Remove the veg from the oven and set aside.

In a small pan add the almond slivers and place over a burner on medium heat.  Watching the nuts closely, swirl them around over the heat until they are browned.  Remove from heat.

In another large bowl (or the one you tossed the veg with, cleaned), add the quinoa, roasted veg, raisins and almond slivers.  Toss the ingredients together till combined.  Taste and add salt and pepper if desired.

Scoop out the quinoa onto a platter then place the roasted veg on top.  Serve immediately, being sure to scoop up all sorts of veg and quinoa onto your plate.

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