I’ve been on a real quinoa kick lately. I love how it’s simple and quick to make, and that it is a grain which is also a complete protein. Quinoa has a great nutty flavour which pairs really well with a wide array of flavours. It’s also extremely versatile and can literally be used for any meal. Breakfast quinoa. Yup. Light main meal option. Double check. Side dish. You bet.
This quinoa dish is packed full of flavour. The lemon makes is fresh, the roasted root vegetables and pecans add a delicious sweetness and texture variety, while the parsley and scallions add a bit of a bite. This recipe is adapted from Gwyneth Paltrow’s new cookbook, It’s All Good. If you have a last minute gift to by for a foodie with food sensitivities, this book is awesome. I’ve adored every recipe I’ve made, and I’ve tried out quite a few.
- 1/2 cup chopped pecans, toasted
- 1 small butternut squash, peeled and cut into 1 inch cubes
- 1 turnip, peeled and cut into 1 inch cubes
- 1 medium sweet potato, peeled and cut into 1 inch cubes
- 3 tbsp. extra virgin olive oil, divided
- Sea salt
- 2 cups cooked quinoa
- 2 tbsp. freshly squeezed lemon juice
- 3 scallions, white and light green parts only, thinly sliced
- 1/3 cup finely chopped italian parsley
- Preheat oven to 425 degrees.
- Place chopped pecans on a baking sheet and toast in preheated over for three to five minutes. Make sure to watch them carefully as they go from being not toasted to burnt quickly. Remove toasted pecans and set aside.
- Cut root vegetables, toss with 1 tbsp. of olive oil, and add to a cooking sheet. Sprinkle with sea salt to taste. Bake in preheated oven to 20-25 minutes, tossing half way through. Root vegetables will be soft and begin to brown when cooked. While the vegetables are baking, cook quinoa according to package directions.
- Meanwhile, in a medium sized bowl, mix lemon juice with remaining 2 tbsp. of olive oil. Once the root vegetables are finished, toss them with the lemon and oil mixture. After root vegetables are evenly coated, add in scallions, parsley and pecans and stir until combined. Sprinkle with sea salt and serve warm.
- This recipe serves six as a side. You could also increase portion size and have this for a light lunch, in which case, it would serve three to four people.
Question of the day: What’s your favourite way to eat quinoa?