Maple Roasted Root Vegetable Grain Bowl

• 1 cup quinoa
• 2 cups water
• 2 medium beets, peeled and diced
• 2 medium carrots, peeled and chopped
• 1 medium parsnip, peeled and chopped
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Rinse quinoa and cook in boiling water for about 15 minutes, then let it sit covered for 5 minutes.
2. 2 Preheat oven to 400°F.
3. 3 Toss diced root vegetables and onion with olive oil, maple syrup, smoked paprika, salt, and pepper.
4. 4 Spread vegetables on a baking sheet and roast for 35-40 minutes until tender and caramelized.
5. 5 Whisk together lemon juice and apple cider vinegar in a small bowl.
6. 6 Combine cooked quinoa and roasted vegetables in a large bowl.
7. 7 Drizzle with the lemon-vinegar mixture and toss to combine.
8. 8 Garnish with chopped parsley before serving.

Equipment

• Baking sheet
• Oven
• Large mixing bowl

Variations

• Add roasted chickpeas for extra protein.
• Use honey instead of maple syrup for a different flavor profile.

Substitutions

• Substitute quinoa with brown rice or farro.
• Use any combination of root vegetables available.

Pairings

• Serve with a side of crusty bread or a fresh fruit salad.

Nutrition

Tips

• For extra flavor, toast the quinoa in a dry pan before cooking.
• You can roast the vegetables a day ahead to save time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a simple green salad or a dollop of Greek yogurt for extra creaminess.

FAQ