3 C Mixed Winter / Root Vegetables – 1” chunks *
2 T Olive Oil
1 t crushed Fennel Seeds
½ t Paprika
½ t Cumin
1 stalk Celery – Finely Chopped
½ Onion – Finely Chopped
2 Garlic – grated
½ C Quinoa
1 ½ C Vegetable Stock
Salt and Pepper to taste
- Preheat oven to 400F.
- Mix vegetables with oil, fennel seeds, paprika and cumin in a coverable baking dish. Roast uncovered for 40 minutes before proceeding with stove top part of dish – keep cooking while continuing.
- In a medium pan sauté the onion, garlic and celery for 10 minutes until very soft. Add the quinoa and stock, bring to the boil then add to the vegetables in the baking dish. Stir to mix. Cover and cook in the oven for a further 30 minutes. The liquid will be absorbed, then adjust seasoning before serving.
*Eg: Beet, Carrot, Celeriac, Parsnip, Pumpkin, Squash, Swede, Sweet Potato, Turnip, Yam, etc