Root Veggies with Quinoa

Last weekend it snowed in Virginia, so I guess it is basically root vegetable season. Here is a quick, easy recipe that allows you to use these delicious seasonal tastes. 

Ingredients

As many root/winter vegetables as you wish. I used the following, but it is up to you and your taste buds with this recipe.

1 Turnip

1 Parsnip

1 carrot

½ butternut squash

Shallots or a white onion

Potato or sweet potato

Kale

1 cup of quinoa

1 vegetable bouillon cube (1st recipe)
Soy sauce (2nd recipe)

Salt, pepper
Shredded Fresh Parmesan Cheese

1st version of the Recipe (bouillon cube, no soy sauce)

1.       Cook the quinoa according to the package instructions

2.       Slice the parsnip, carrot, and onion/shallot. Cut the turnip, squash, potato into small cubes

3.       Put a little bit of water in a frying pan and bring to a simmer, mix in the bouillon cube (if bouillon cubes are not enough flavor for you then add a seasoning like Emeril’s Essence)

4.       Add the first six ingredients to the water, along with salt and pepper. When these ingredients are soft and almost done, add the kale to the pan. (By this time all the water should be evaporated)

5.       Place the vegetables on top of the quinoa, sprinkle on some Parmesan cheese and serve

*once again this recipe tastes good as leftovers and it is easy to make.

I have a variance on this recipe that I also enjoy. My mom use to make it a lot; it was one of my favorite meals.

2nd version of the Recipe (no bouillon cube but with soy sauce)

1.       Cook the quinoa according to the package instructions

2.       Slice the parsnip, carrot, and onion/shallot. Cut the turnip, squash, potato into small cubes

3.       Steam the first six ingredients (minus the shallots if being used)

4.       When these ingredients are soft, add the kale until it becomes wilted

5.       Place the vegetables on top of the quinoa, sprinkle on the grated cheese, add some fresh grated pepper

6.       Add soy sauce until desired taste and serve

*if you save the leftovers from this recipe, then wait to add the soy sauce. The vegetables will become soggy if they are kept with the sauce already on.