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Quinoa With Roasted Root Veggies and Currants
[Vegan]

Name: Quinoa With Roasted Root Veggies and Currants [Vegan]
Yield: 7 - 9 as a side servings
Cuisine: NO info

CM By: Christy Morgan

Author Bio

Christy Morgan has been tantalizing taste buds for years as a vegan chef, cooking instructor,... Read More

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Quinoa With Roasted Root Veggies and Currants [Vegan]

7 - 9 as a side

Dairy Free

With Thanksgiving nearing, you may be looking for an alternative to the usual gluten-filled stuffing. Whether you are watching your weight this holiday season or you're allergic to gluten, this quinoa dish is the perfect substitute for stuffing. I served this at the 25th Anniversary Party for the Farm Sanctuary... Read More

Ingredients You Need for Quinoa With Roasted Root Veggies and Currants [Vegan]

1 cup carrot, roughly chopped
2 cups butternut squash, peeled and 1/2 inch cube
1 cup red onion, large dice
1 cup yellow squash, large dice
2 tablespoons dried thyme
1 tablespoon coriander
1 tablespoon oil
1 tablespoon champagne vinegar
1/2 teaspoon salt
1 tablespoon orange zest
1/2 cup currants
1/3 cup vegetable broth
1 cup quinoa, washed
1 1/2 cup water
Pinch salt
Salt, to taste
1/3 cup flat leaf parsley, chopped

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How to Prepare Quinoa With Roasted Root Veggies and Currants [Vegan]

Combine the first 11 ingredients in a large bowl and stir until veggies are well coated. Place broth in a large casserole dish, then spread veggies along the bottom. Bake covered at 400 degrees F, for about 45 minutes, until butternut is tender. Stir occasionally.
Meanwhile, bring water, quinoa, and pinch of salt to a boil in medium saucepan. Simmer, covered, for about 25 minutes. Fluff quinoa with a fork and place in a large bowl. When veggies are done, add to the bowl and stir in with quinoa. Season more if needed and toss in parsley.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.