A delicious quinoa bowl with maple-glazed sweet potato, carrots, and parsnips that go perfectly with fluffy quinoa and are topped with fresh parsley and toasted walnuts.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 sweet potato, peeled and diced. 2 carrots, peeled and sliced. 1 parsnip, peeled and sliced. 2 tablespoons olive oil. 3 tablespoons maple syrup. 1 teaspoon Dijon mustard. Salt and pepper, to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped walnuts, toasted.
Instructions: Put the quinoa and water in a medium-sized saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff it up, then set it aside. Get the oven ready by heating it up to 400F 200C. Add the sweet potato, carrots, and parsnip to a large bowl. Add the olive oil, maple syrup, Dijon mustard, salt, and pepper. Be sure to coat the vegetables well. Place the vegetables that have been glazed in a single layer on a baking sheet. After the oven is hot, roast the vegetables for 25 to 30 minutes, stirring them every so often, until they are soft and caramelized. Place the cooked quinoa in bowls and top with the root vegetables that have been glazed with maple syrup. Add chopped parsley and toasted walnuts as a garnish. If you want, drizzle with more maple syrup. Enjoy your tasty and light quinoa bowl with root vegetables after you're done cooking it.
Prep Time: 15 minutes
Cook Time: 30 minutes
cogito ergo sum
