Last weeks CSA veggie box included all kinds of delicious root vegetables like beets, turnips and carrots. Root vegetables make great soup ingredients but I have made more soups this winter than usual so I decided it was time to switch it up and make something different.
This is a great vegan/vegetarian recipe because the quinoa provides the protein that our bodies need and it's very tasty. If you are a hard core carnivore and feel like you must have meat in your meal all you need to do is toss in some grilled chicken or turkey and enjoy.
- 2 gold turnips
- 4 gold beets
- 4 carrots
- 2 tbs olive oil
- 2 tbs dijon mustard
- 1 tbs honey
- 2 tbs balsamic vinegar
- 1 cups quinoa, rinsed
- 2 cups water
- 1 spring onion (or green onion)white parts only, diced
- 2 cups of chopped kale
- 2 cloves of garlic, diced
- 1 tbs olive oil
Preheat the oven to 400. Wash, peel and chop the turnips, beets and carrots and place in a bowl. In a separate bowl whisk together the oil, mustard, honey and balsamic vinegar. Reserve half of the dressing and pour the other half on the veggies and toss. Place the veggies in a large piece large of foil and wrap then place into a baking pan and bake for 40 minutes.
Place the water into a pot and to a boil. Add the quinoa with a dash of salt and return to a boil. Once the water is boiling again, reduce to a simmer, cover and cook for 20 minutes.
In a large pan, heat 1 tbs of olive oil on low heat and saute the garlic and onion for 3 minutes. Add in the kale a dash of salt and pepper and cook on low stirring occasionally, until the quinoa is ready.
When the quinoa is ready place it in the pan with the kale and fluff with a fork. When the veggies are ready fold them into the quinoa and kale mixture, along with reserved salad dressing.