Fried Rice Style Roasted Vegetable Quinoa
Serves: serves 4
  • 2 cups (heaping) thinly sliced cabbage (in strips)
  • 2 parsnips, peeled and cut into chunks
  • 2 carrots, peeled and cut into chunks
  • 2 yellow onions, peeled, sliced and quartered
  • 2 tbsp olive oil, plus 1 tbsp divided
  • 1 tsp kosher salt
  • pepper, to taste
  • ½ cup dry quinoa
  • 2 cup water
  • 1 tsp roasted sesame oil
  • 2-4 tbsp soy sauce
  1. Preheat oven to 400 degrees. Arrange the cabbage, parsnips, carrots and onions on a nonstick baking sheet. Drizzle with 2 tablespoons olive oil. Season with salt and pepper. Bake for 25 minutes. Stir. Bake for an additional 10-15 minutes, until tender and caramelized. Remove from the oven.
  2. Meanwhile, in a medium saucepan combine the quinoa and water. Bring to a boil then reduce heat to medium-low. Cover and simmer for 20 minutes, or until all the water has been absorbed. Fluff with a fork.
  3. In a large skillet, heat the remaining tablespoon of olive oil. Add the quinoa and roasted veggies and toss together. Toss with sesame oil and soy sauce (add a little at a time, tasting as you go and stopping when you reach the desired flavor). Cook for 2-3 minutes, until well combined throughout.
  4. Remove from heat, serve and enjoy.
Recipe by Maine Course at