After an indulgent food-filled weekend, I made Quinoa with sauteed veggies and roasted turnip for dinner last night. This ancient grain is easy to cook and has a slightly crunchy, nutty flavor. It makes a great base for any veggie topping.
Add two cups of water, one cup of Quinoa, and a pinch of salt to the pan. Bring to a boil and then simmer, covered, for about 15 minutes, or until all the water is absorbed. I placed another pan over the top to weight it down. I saw my Dad do this and it seemed to work well, so I do it, too.
Add sliced onions and sliced baby carrots to a saute pan. Saute over medium heat until they start to brown.
Add frozen organic peas and corn. Saute for another 5-8 minutes. Add soy sauce, to taste.
Peel and slice 3 white turnips. My neighbor gave me the last few from their garden, which were delicious. Toss them with olive oil, salt and pepper. Bake in a 375 degree oven for about 25 minutes, or until just golden brown.
Place the Quinoa in a bowl, top with veggies, and roasted turnip. Sprinkle with a little more soy sauce, if needed. Enjoy!