29 Mar Quinoa with Roasted Winter Vegetables
1 pound winter squash, peeled and cut in 1 1/2-inch chunks
1/2 pound carrots, peeled, quartered and cut in 2-inch lengths
1/2 pound Brussels sprouts, trimmed and cut in half through the stem
1/2 pound turnips, peeled and cut in wedges
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 cup quinoa
1/4 to 1/3 cup pesto
Preheat the oven to 425 degrees Fahrenheit.
Oil one or two sheet pans or baking dishes large enough to fit all of the
vegetables in a single layer. Place the vegetables in a large bowl and toss
with the olive oil and salt and pepper to taste. Spread the vegetables in an
even layer on the prepared pan.
Place in the top third of the oven and bake 20 minutes, stirring halfway
through. Turn the heat down to 375 degrees and continue to bake until the
vegetables are lightly browned and tender all the way through when pierced
with a knife, 10 to 20 minutes.
While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with
cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add
salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil,
reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is
tender and translucent, and each grain displays a little thread.
Drain through a strainer and return the quinoa to the pan. Cover the pan
with a clean dish towel, replace the lid and allow the quinoa to sit
undisturbed for 10 minutes or longer.
When the vegetables are tender, remove from the heat and transfer back to
the bowl. Add the pesto or pistou and stir together. Serve over quinoa.
from the NY Times food section, 10/18/11