Maple Roasted Carrots & Parsnips with Quinoa & Greens

This time of year when we’re all yearning for Spring, but it’s still cold out, warm salads are perfect for both lunch and dinner. I don’t know about you, but I am so tired of Winter. Currently we’re getting blasted with yet another winter storm. Well I have the perfect solution to solving those winter blues.

At least I hope I take care of one of your weeknight meals. This dish is a snap to pull together and you’re going to love all the color and fresh flavors!

I love eating for the season and this dish does a perfect job at using sweet end of the season winter veggies, like carrots and parsnips. Eating seasonally can help the economy, the environment, and your health. Plus this is another one of those plant based meal you’re going to just fall in love with!

Unfortunately most of us don’t have access to farmer’s markets like we do in the spring, summer, and fall. These days most of us are fortunate because we have our large super-markets and mass agricultural transport to make eating seasonally easy.

Here is a list of my top winter produce picks

Cabbage
Beets
Winter squash
Brussels sprouts
Sweet potatoes
Parsnips
Celeriac
Carrots

You’re going to love this smoky, caramelized all-in-one quinoa salad espeically if you are a fan of quinoa and salad like me. Since it’s a warm salad, it’s perfect for a cold winter snowy night! And left-overs the next day for lunch…even better!

Try adding some crispy nuts, pan roasted chick peas, and possibly pomegranate seeds for a pop of color. This colorful combo with the fresh and vibrant greens screams spring to me.

MAPLE ROASTED CARROTS & PARSNIPS WITH QUINOA AND GREENS

INGREDIENTS:

3 carrots, peeled and cut into ½-inch (1-cm) wedges
3 parsnips, peeled and cut into ½-inch (1-cm) wedges
4 cloves garlic, smashed
2 large sprigs of fresh rosemary OR 1 teaspoon dried
2 bay leaves
1 tablespoon grade b maple syrup or raw honey
2 tablespoons olive oil
2 teaspoons sea salt
Freshly ground black pepper
1⅓ cups quinoa, rinsed well and drained
3 cups hot bone broth
1 tablespoon extra-virgin olive oil
Juice of ½ lemon
2 to 4 ounces of fresh greens, (power greens, arugula, or spinach)

DIRECTIONS:

Preheat the oven to 375°F. Put the carrots, parsnips, garlic, rosemary, bay leaves, honey, olive oil, salt, and pepper into a roasting pan with at least a one inch depth. Give it all a good mix with your hands, then transfer to the oven and roast for 40 minutes.
Add the quinoa and bone broth, stirring, scraping the bottom of the roasting pan. Cover with foil, then return the oven for a further 20 minutes.
Remove the foil, fluff up the quinoa with a fork, and leave to steam dry for 5 minutes. Drizzle over the extra-virgin olive oil, taste, and season with sea salt and lemon juice as needed. Finally stir through your greens of choice. Serve hot or cold.

[reminder]Do you cook seasonally? [/reminder] [reminder]What is your favorite Winter Vegetable? [/reminder]