Quinoa & Vegetables
Chef Alexandra Jamieson, partner to director Morgan Spurlock, prepared this delicious quinoa dish before Spurlock’s infamous McDonald’s-only diet.
February 8, 2010
Serves 4
What you need:
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable stock
- Pinch of sea salt
- 1/4 cup plus 1/2 teaspoon light sesame oil
- 6 slices fresh ginger root, cut into matchsticks
- 3 shallots, minced
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 carrot, diced
- 3 celery stalks, diced
- Juice of 1 lemon
- 3 parsnips, cut into thin diagonal slices
- 1 red onion, cut into thin half moon slices
- 2 red bell peppers, cut into thin strips
- 3 tablespoons soy sauce
What you do:
- Preheat oven to 415 degrees. Combine quinoa and stock in a saucepan and bring to a boil. Add salt, cover, and cook over low heat until all the stock is absorbed, about 20 to 25 minutes. Fluff with a fork and set aside.
- Heat 1/2 teaspoon of the sesame oil in a skillet over medium heat. Add ginger, shallots, and herbs. Cook, stirring, until the shallots are translucent. Add carrot and celery and cook, stirring frequently, until the vegetables are tender, approximately 3 to 4 minutes. Remove from heat and stir in lemon juice. Mix into quinoa and set aside.
- Lightly oil a baking pan or shallow casserole dish. Arrange parsnips, red onion, and bell peppers in the pan and drizzle with 1/4 cup sesame oil and 3 tablespoons soy sauce. Roast, uncovered, until vegetables are tender and lightly browned, 20 to 25 minutes. To serve, arrange a layer of roasted vegetables on individual plates and top with equal servings of the quinoa salad. Serve hot.
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