This Story Originally Appeared On


Credit: Greg Dupree; Styling: Ginny Branch Stelling

Recipe Summary test

45 mins
55 mins
Serves 8 (serving size: 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F.

  • Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.

  • Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.

Nutrition Facts

144 calories; fat 4.8g; saturated fat 0.6g; mono fat 2.8g; poly fat 1.1g; protein 7g; carbohydrates 19g; fiber 3g; iron 1mg; sodium 353mg; calcium 27mg; sugars 3g.