Cumin Scented Quinoa & Roasted Root Vegetable Hash
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 397.8
- Total Fat: 11.0 g
- Cholesterol: 2.2 mg
- Sodium: 137.9 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 10.4 g
- Protein: 11.7 g
View full nutritional breakdown of Cumin Scented Quinoa & Roasted Root Vegetable Hash calories by ingredient
Introduction
Healthy, budget conscious, vegetarian and filling weeknight dinner entree or side. Healthy, budget conscious, vegetarian and filling weeknight dinner entree or side.Number of Servings: 1
Ingredients
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1 c quinoa
1.5 c chicken or vegetable stock
2 carrots
1 yellow squash
1 zucchini
2 parsnips
1 yellow onion
1 1/2 tsp cumin
1 tsp red pepper flakes
1 1/2 tsp granulated garlic
salt + pepper
fresh loosely chopped cilantro to taste
2 tbsp olive oil
Tips
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Directions
1)Preheat oven to 350 degrees.
2) Prepare vegetables by dicing into 1/2 in. slices, with the exception of the onion, which should be cut into eighths.
3) Place prepared vegetables into rimmed roasting pan, coat with olive oil. Add cumin, garlic, red pepper and salt to taste (I did about 1 1/2 tsp). Stir, coating vegetables evenly with spices and olive oil.
4) Cook vegetables at 350 for about 20 minutes, stirring midway through to prevent them form sticking to the bottom of the pan.
5) Bring stock and pinch of salt to boil in a large pot.
Add quinoa, reduce heat to a simmer, and cook with the lid slightly cocked for 16 minutes. Do not stir.
6) After 16 minutes, remove from heat, cover tightly and allow to sit for 10 minutes.
7) While quinoa is resting, remove roasted vegetables from the oven.
8) When quinoa is light and fluffy, add to a large bowl, top with roasted vegetables and sprinkle with cilantro.
9) Serve warm and enjoy.
Serving Size: About 4 entree sized portions
2) Prepare vegetables by dicing into 1/2 in. slices, with the exception of the onion, which should be cut into eighths.
3) Place prepared vegetables into rimmed roasting pan, coat with olive oil. Add cumin, garlic, red pepper and salt to taste (I did about 1 1/2 tsp). Stir, coating vegetables evenly with spices and olive oil.
4) Cook vegetables at 350 for about 20 minutes, stirring midway through to prevent them form sticking to the bottom of the pan.
5) Bring stock and pinch of salt to boil in a large pot.
Add quinoa, reduce heat to a simmer, and cook with the lid slightly cocked for 16 minutes. Do not stir.
6) After 16 minutes, remove from heat, cover tightly and allow to sit for 10 minutes.
7) While quinoa is resting, remove roasted vegetables from the oven.
8) When quinoa is light and fluffy, add to a large bowl, top with roasted vegetables and sprinkle with cilantro.
9) Serve warm and enjoy.
Serving Size: About 4 entree sized portions