Description
Roasted Curried Parsnips with Cumin Quinoa Pilaf is a colorful, nutrient-packed dish that tantalizes your taste buds with crispy roasted parsnips infused with warm curry and fluffy quinoa accented by earthy cumin. Perfect for family dinners or holiday gatherings, this easy-to-make vegetarian recipe offers a delightful flavor explosion that will impress even the pickiest eaters.
Ingredients
Scale
- 1 lb parsnips, peeled and chopped
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 cup tricolor quinoa, rinsed
- 2 cups vegetable broth
- 1 tsp cumin seeds
Instructions
- Preheat oven to 425?F (220?C) and line a baking sheet with parchment paper.
- Toss parsnips in a bowl with olive oil, curry powder, salt, and pepper until evenly coated. Spread on the baking sheet.
- Roast parsnips for 25-30 minutes until golden brown.
- In a pot over medium heat, toast cumin seeds for 2 minutes. Add rinsed quinoa and vegetable broth; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Fluff quinoa and serve alongside roasted parsnips.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg