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Daily Special
Rosemary Infused Quinoa Pilaf with Roasted Root Vegetables
2026-02-03This wholesome dish combines the nutty flavors of quinoa with aromatic rosemary and hearty root vegetables, all roasted to perfection. Ideal for a comforting lunch or a light dinner, this pilaf celebrates earthy flavours and simple ingredients.
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Method
1.
Preheat the oven to 400°F (200°C).
2.
Toss the carrots, parsnips, and sweet potato with olive oil, rosemary, salt, and pepper.
3.
Spread the vegetables on a baking sheet and roast for about 30 minutes, stirring halfway through until tender and golden.
4.
While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan.
5.
Add the quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed.
6.
Fluff the cooked quinoa with a fork and gently mix in the roasted vegetables.
7.
Serve hot, garnished with fresh parsley.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth
3 carrots, peeled and diced
2 parsnips, peeled and diced
1 small sweet potato, peeled and diced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
Fresh parsley for garnish
Chef's Note
This recipe was generated. Tweaks may be required!
