Roasted Parsnips & Carrots with Harissa Quinoa
Roast parsnips and carrots always remind me of Christmas dinner back home in the UK. Food always brings back the best memories of far off places traveled, family and friends sitting around a dining table, conversing, telling jokes, eating simple yet great tasting food and drinking a good glass of wine.
At least five nights a week the boys and myself cook dinner, it’s truly the highlight of my day. I’m hoping the boys will also look back on those times with fond memories in years to come.
To me the simple things in life are the best things. My cooking philosophy has always been simple ingredients, easy to make, yet tastes delicious. Roasting vegetables really brings out the sweetness of all produce, so turn on the oven tonight-wash the parsnips and carrots and try roasting them instead of boiling or steaming them. Enjoy them by adding some quinoa and you have an instant healthy meal that takes no time at all to make and can get everyone involved.
Roasted Parsnips & Carrots with Harissa Quinoa
Serves 4 to 6
Ingredients:
½ lb parsnips washed, washed cut in half lengthways
½ lb rainbow carrots, washed cut in half lengthways
2 tablespoons olive oil
1 cup red quinoa
2 cups low sodium vegetable stock
1 tsp ground cumin
1 to 2 teaspoons harissa paste (this will depend on how hot you like it?)
¼ cup dried figs or dates, chopped
¼ cup toasted flaked almonds
1 tablespoon freshly chopped cilantro leaves
½ cup Greek yogurt
Preheat oven to 380’F
How to Make:
Take a large bowl, add the parsnips and carrots and pour over the oil using your hands to rub the oil over the vegetables. Place the vegetables on to a roasting tray and pop into the oven, roast for 20 to 30 minutes or until tender and caramelized.
Meanwhile, place the quinoa into a medium size saucepan, pour over the stock, place on the stove, bring to the boil, then turn down to a simmer and cook for 10 to 12 minutes or until tender.
Remove the quinoa from the stove and stir in the cumin, harissa, figs, toasted almonds and the chopped cilantro leaves. Spoon onto a large serving dish.
Remove the parsnips and carrots from the oven and scatter over the quinoa, drizzle over the yogurt and serve.