Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

  • 1 C red quinoa
  • 2 C vegetable stock
  • 1/4 c olive oil
  • 1/2 C diced white onion (about 1/2 medium onion)
  • 1 C diced gold beets (3 small)
  • 1 C diced sweet potato (1 large)
  • 1/4 C dried cranberries
  • salt and pepper to taste

Instructions

1

Get yourself set up with some prep work. Peel and dice your vegetables. Preheat your oven to 400 F. Cover your cranberries in warm water, this is to plump them and make them softer. Bring your vegetable stock to a boil.

2

Once your vegetable stock comes to a boil, add in the quinoa, cover with a lid, and reduce the heat. Simmer for 20 minutes. You can tell quinoa is fully cooked when the “string” starts to uncurl from the grain. It should still have texture, therefore not be mush.

3

While the quinoa is cooking, toss your diced vegetables in the olive oil, salt, and pepper. Spread in a single layer on a sheet pan. Roast in your preheated oven for 30 minutes. Stir them after 20 minutes. The corners of your vegetables getting dark is a very good thing. These are sweet root veggies, and we are going to bring out the MAXIMUM FLAVOR!

4

As soon as your vegetables are done, your quinoa is done, and your cranberries have grown up and plump, you’re basically done. Toss everything together, add a little more salt and pepper if you think it needs it and enjoy. You can cool this down and serve it as a salad, or eat it warm as is. It makes a great side dish or vegetarian entree.

What do I do with Quinoa?

Quinoa is a super healthy grain that adds variety over rice or something every night. It is high in fiber and protein, doesn’t take very long to cook, has a good flavor for any time of the year. When I made this I wanted something new to showcase yummy fall/winter vegetables. The name Sunset Quinoa was a joke when Mama P asked me what I would call it. The red, orange, and yellow edible color arrangement give it a fitting name.

On its own, a quinoa salad make a filling, nutritious lunch. You could serve it with herbed chicken breast or perhaps salmon for balanced meal.

Try it at home and let me know what you think. Be prepared for many future grain concoctions. They are versatile and therefore I get to play in the kitchen. *Queue made food scientist laugh*.

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