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Roasted parsnip and sweet potato quinoa pilaf
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulge in a flavorful roasted parsnip and sweet potato quinoa pilaf with fresh seasonal ingredients.
Ingredients:
  • 4 parsnips, peeled, quartered
  • 500g Gold sweet potato, peeled, cut into wedges
  • 27.00 gm maple syrup
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 300g rice and quinoa
  • 625ml vegetable stock
  • 1 bunch broccolini, halved
  • 40.00 ml slivered almonds, toasted
Instructions:
  • Preheat your oven to 200C. Grease and line a baking tray with baking paper. In a large bowl, combine parsnip, sweet potato, 1 1/2 tablespoons of olive oil, maple syrup, and 1 teaspoon of cumin seeds. Season to taste and mix well. Spread the mixture on the prepared tray. Roast for 40 minutes, flipping the vegetables occasionally, until they are golden and caramelized.
  • Heat the remaining oil in a saucepan over medium heat. Sauté onion for 5 minutes until it softens. Stir in garlic and remaining cumin seeds, cooking for 2 minutes until fragrant. Add the rice and quinoa mix, cook for 2 minutes while stirring. Pour in the stock, bring to a boil, then lower the heat. Simmer covered for 30 minutes until liquid is absorbed. Remove from heat and let it steam for 10 minutes before serving.
  • Blanch the broccolini in a saucepan of boiling salted water for 3 minutes or until tender-crisp. Refresh in cold water to stop the cooking process and drain well.
  • Layer the rice and quinoa mixture on a platter along with the broccolini. Place the parsnip and sweet potato on top. Finish by sprinkling almonds over the dish before serving.

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