Community Cookbook
Sweet, nutritious, cozy -- half-way to a pilaf but with power-packing quinoa instead of rice, this top-8-free, vegan one-pot is an easy solution to chase away the hints of chill in a late summer evening and soften you up for fall!
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Ingredients:
2 Tbsp olive oil
1 cinnamon stick
1/4 tsp pepper corns
1/2 red onion, cut in wedges
3 yellow beets, peeled and cut into 1" pieces
3 carrots, peeled and chopped
3 stalks celery, chopped into 1/2" pieces
1 head cauliflower, florets separated
2 zucchini, cut in half length-wise and then into 1" chunks
2 fresh red thai chiles, whole
1 cup vegetable broth
sea salt, to taste
1 cup water
1 cup quinoa -
Instructions:
Preheat oven to 350 degrees.
Heat oil over medium-high flame. Add cinnamon stick and pepper corns and heat for 3-4 minutes to release the oils.
Add onion, beets and carrots and saute 3-4 minutes or until slightly softened. Add celery and cauliflower and saute for several minutes more. Add zucchini, sea salt, red thai peppers and broth, mixing to combine but being careful not to damage the pepper.
Cover dutch oven and transfer to oven. Bake approximately 45 minutes or until root vegetables are only slightly resistant to a fork. Mix in the quinoa and water and bake 15 minutes more or until quinoa is no longer crunchy.
Serve in bowls. Enjoy! - Serves: 4-6
- Cuisine: American (general)
- Cooking method: Bake
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Great for kids, Comfort food, One-pot meal
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 30-45 minutes
- Total time (inc active/prep): 45-60 minutes
- Specialty Diets: Vegan, Vegetarian
Published in
Soups & Stews
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