Sticking to seasonal produce in winter isn’t always a walk in the vegetable garden, the variety is limited, but if there’s one thing you can count on, it’s root vegetables, and Switzerland has plenty of it. Continue reading
Root Vegetables Quinoa Bowl
Recipe for 4
Cook time: 20-25 min
Prep time: 15-20 min
440 g cooked quinoa (made from 240g uncooked quinoa)
400 g peeled carrots
400 g peeled parsnips
3-4 tbsp. maple syrup
1 lemon – juice and zest finely grated
2 tbsp. thyme leaves
2 tbsp. chopped parsley
4 tbsp. dry roasted hazelnuts
4 tbsp. olive oil
100g fresh goat cheese
Salt and pepper
Pre-heat oven at 210°C.
Cut the carrots and parsnips into 2-2.5 cm chunks and place them in a baking tray. Drizzle them with 2 tbsp. olive oil, season with salt and pepper to taste and toss. Bake in the oven for 20-25 min, turning the ingredients once or twice during the process.
Meanwhile roughly chop the hazelnuts.
Finely chop the onion and add it to a pan with 2 tbsp. olive oil and cook on a low-medium fire until translucent, about 4-5 min. Add the thyme, zest and lemon juice and cook for a few seconds before adding the quinoa. Mix all the ingredients and cook until warmed through, stirring regularly. Season with salt and pepper to taste. Remove from fire; add the hazelnuts and parsley and mix.
Now that the root vegetables are nicely coloured, drizzle over the maple syrup and toss.
In each bowl, place ¼ of the quinoa and ¼ of the parsnips/carrots. With your hands crumble the goat cheese and evenly distribute it.