Creamy Baked Quinoa with Root Vegetables

Adding a little milk to the quinoa before baking gives it a luxuriously creamy texture. It’s a comforting and healthy vegetarian main-dish option that pairs wonderfully with rich root vegetables like beets, sweet potatoes and sunchokes.

Casey Barber

Creamy Baked Quinoa with Root Vegetables

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    1 cup quinoa 3 pounds various root vegetables (try a combination of beets, sweet potatoes, turnips, parsnips, sunchokes, celeriac or rutabagas)
    1/2 cup milk Olive oil
    1 1/2 cups water Kosher salt and freshly ground black pepper


    Prep: 20 min Total:
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    • 1

      Preheat the oven to 400 and line a rimmed baking sheet with foil or parchment paper.

    • 2

      Grease a square casserole dish and add the quinoa, milk, and water. Cover with a lid or aluminum foil.

    • 3

      Clean the root vegetables, peel if necessary, and chop into 2-inch pieces. Toss with olive oil to lightly coat and spread evenly on the prepared baking sheet. Sprinkle with salt and pepper.

    • 4

      Cook the vegetables and quinoa for 45 minutes to an hour, stirring the quinoa with a fork after 30 minutes, until the vegetables are tender when pierced with a knife and the quinoa is fluffy.

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