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Roasted Root Vegetables on Quinoa With Yogurt Sauce [Vegan]
I wanted to serve vegetables on quinoa, but it seemed a little plain. So, I topped it with yogurt spiked with horseradish and dill (vegans can use soy yogurt). The piquant taste of the sauce provides a perfect counterbalance to the sweet root vegetables. Nope, this dish is not a... Read More
Ingredients You Need for Roasted Root Vegetables on Quinoa With Yogurt Sauce [Vegan]
How to Prepare Roasted Root Vegetables on Quinoa With Yogurt Sauce [Vegan]
- Heat the oven to 400 degrees.
- In a small bowl or a cup, combine the pomegranate molasses and maple syrup and set aside.
- Mix the vegetables and olive oil in a bowl. Spread on two large cookie sheets, and season with salt and pepper.
- Roast for 20 minutes, then turn the vegetables and drizzle with the pomegranate and maple mixture. Roast for 25-30 minutes more, until vegetables and tender and nicely browned.
- Place the quinoa and water in a medium saucepan. Heat to boiling, then reduce heat and simmer for 12-15 minutes. Let it sit for a couple minutes, then fluff with a fork and remove to a serving platter.
- Combine the yogurt, dill, horseradish, lemon zest and 1/4 teaspoon salt.
- Spoon the vegetables over the quinoa, and drizzle with the yogurt-dill sauce.
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Looks tasty