Autumn Roasted Vegetables with Quinoa




The rain has set in here in QLD, which gets us feeling like some warming foods, and roasted autumn vegetables hit the spot. Combined with quinoa, garlic and shallots, this is a perfect side dish to your favourite protein such as baked chicken.


Health benefits:


Parsnips are not used as often in our recipes, but this doesn't mean they don't hold an excellent nutrient status. Parsnips contain a notable vitamin C content, which is vital for the formation of collagen in the skin and it is necessary for wound healing. Parsnips also contain a significant fibre content, which is important for encouraging healthy bowel movements, which can help keep skin clear.


Beetroot contains potent anti-inflammatory, antioxidant and detoxification properties, thanks to their unique betalin pigments, including betanin, which binds to toxins, enabling them to be eliminated via the urine. Beets contain manganese and folate and they are one of the rare foods that have a highly alkalising effect in the body (boosting blood flow to your skin, which I find visibly brightens your eyes for an hour or so).


NOTES:


Other vegetables can be trialled depending on what suits you best (cooking time may vary)


Tri coloured quinoa or red quinoa can also be used instead.


Ingredients:


For the quinoa

1 cup of quinoa

2 cups of water or alkaline vegetable broth would go lovely

1/4 teaspoon of salt

1/4 teaspoon of garlic powder


For the vegetables

1 large beetroot (peeled)

2 medium sized parsnips (peeled)

1 bunch of baby carrots (peeled and trimmed)

1 large handful of brussels (washed)

1 large bulb of garlic


For the dressing

2 teaspoons of maple syrup

2 teaspoons of crushed garlic

1/4 teaspoon of citric or ascorbic acid

1/4 teaspoon of salt

2 tablespoons of water


Peel and cut carrots if large lengthways, or if smaller can leave whole. Place onto large roasting tray


Peel and cut parsnips lengthways then lengthways again to make 4 long quarters. place along side carrots.


Slice brussels in half and trim the stem end. Place around other vegetables


Peel and cut beetroot into apple like wedges. Seperate the garlic bulb and peel each garlic clove, then place around the vegetables. Drizzle vegetables with a little rice bran oil or other oil suitable to your program and place in a preheated oven at 175 deg and cook for about 40 minutes- 50 minutes, or until soft and browed lightly. Pull out of the oven and turn over half way through if needed.


While the vegetables are baking, rinse the quinoa, add to a cooking pot with 2 cups of water, bring to the boil, then remove the lid or partially cover the lid to allow for a constant simmer for about 10 minutes, you may need to adjust the temperature to ensure there is always a constant simmer. Larger quinoa grains may need a little longer, our quinoa took 10 minutes, and there was still a little moisture left which is fine as this will be absorbed. Turn off the heat and remove from the stove to rest, sprinkle in about ¼ teaspoon of salt and 1/4 teaspoon of garlic powder, fluff with a fork, cover with a lid, and set aside whilst you prepare your other ingredients. The quinoa will fluff up nicely while covered and resting.


When the vegetables are ready, take them out of the oven, stir marinade ingredients together and pour over the vegetables while they are still in the pan and leave to marinade while you grab your serving bowls. Serve vegetables and quinoa in whatever way you like. Garnish with chopped chives and sliced shallots. Additional marinade can be made and poured over the vegetables and quinoa if you like additional flavour.


Serve with your favourite protein such as chicken, or baked chickpeas.


Enjoy xx