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.
|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|
Preheat the oven to 400 and line a rimmed baking sheet with foil or parchment paper.
Grease a square casserole dish and add the quinoa, milk, and water. Cover with a lid or aluminum foil.
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.
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf