Quinoa and Root Vegetable Pilaf
4 beetroot
1/2 sweet potato
2 carrots
2 tablespoons olive oil
1 onion
2 cloves garlic
1 stick celery
1 cup quinoa - rinsed
2 1/2 cups vegetable stock
Peel and cube root vegetables. Roast at 220C in 1 tablespoon olive oil for 30 minutes or until tender but not soft. Time will depend on size of cubes.
Finely chop onion, garlic and celery, and in stovetop pan, cook in other tablespoon olive oil until soft. Add quinoa and lightly cook to coat with oil, add stock and bring to the boil.
Add quinoa etc to root vegetables in oven dish, cover and bake at 220C for 1/2 hour or until quinoa cooked and liquid used. Add more stock or water as necessary.
Nice served with side salad and freshly baked bread. Root vegetables make it quite sweet so a sharp dressing on the salad is a nice contrast.
SO HOW'D IT GO?
Delicious! This was my first time making this, and it was perfect! Thanks for the recipe. :)
I did it twice and I didn't like it. It is not bad but not so good.
Great recipe! Made this for a pot-luck style meal with plenty of non-vegans and everyone loved it. Simple and easy recipe, tastes even better as leftovers. Didn't have and beets as well, so I just used more sweet potato and carrots. Left out the celery because I'm not a huge fan of the vegetable. Delicious pilaf and am going to make it again for dinner tonight!
Yummy! I made this last night because I was craving sweet potatoes and quinoa and, voila! I found a recipe with both! I might cut down a bit on the celery next time because I think I added too much, and I didn't have beets so I just used a huge sweet potato and carrots. Thanks for the idea!
For those in the U.S., 220C is about 425F.