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Credit: Greg Dupree; Styling: Ginny Branch Stelling

Recipe Summary

active:
45 mins
total:
55 mins
Yield:
Serves 8 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F.

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  • 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; cholesterol 0mg; iron 1mg; sodium 353mg; calcium 27mg; sugars 3g; added sugar 0g.
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