Fall Quinoa and Vegetable Medley

My Fall Quinoa and Vegetable Medley is the perfect balanced meal to bring you right into those comforting Autumn/ Halloween vibes. One of my best-kept secrets for preparing a quinoa or rice pilaf is to load up on flavors during the cooking process. While this dish has plenty of herbs and flavors in the vegetables, I think what sets it apart is the onion, garlic, and bouillon that’s been cooked with the teff and quinoa. This is the kind of recipe that reminds you that eating healthy doesn’t have to leave you hungry. It’s perfect for fall and just so comforting… I hope you enjoy! 

Fall Quinoa and Vegetable Medley

My Fall Quinoa and Vegetable Medley is the perfect balanced meal to bring you right into those comforting Autumn/ Halloween vibes. One of my best-kept secrets for preparing a quinoa or rice pilaf is to load up on flavors during the cooking process. While this dish has plenty of herbs and flavors in the vegetables, I think what sets it apart is the onion, garlic, and bouillon that’s been cooked with the teff and quinoa. This is the kind of recipe that reminds you that eating healthy doesn’t have to leave you hungry. It’s perfect for fall and just so comforting… I hope you enjoy! 

Ingredients
  

For quinoa:

  • 1 cup of quinoa
  • 1/2 cup teff flakes
  • 1 3/4 water can sub for broth stock of your choice
  • 3 small garlic cloves whole
  • 1/2 onion whole
  • 1/8 tsp cayenne pepper
  • 1/2 tsp rosemary
  • 1/4 tsp basil
  • 1/4 tsp parsley
  • Salt & pepper to taste
  • 1 bouillon vegetable broth cube not necessary if using broth or stock
  • 2 tbsps of olive oil

Vegetable medley

  • 1 chopped leek
  • 1 cubed celery root
  • 1/4 cubed pumpkin
  • 1/4 tsp basil
  • 1/4 tsp parsley
  • Salt & pepper
  • Dash of cinnamon
  • Dash of nutmeg
  • 1/4 cup water
  • 1/4 radicchio chopped

Instructions
 

  • Put the quinoa ingredients into a pan and bring to boil, reduce to simmer & let simmer for 15 mins. After 15, remove the whole onion and the garlic cloves. Place the lid on, turn off heat and set aside.
  • Add 3-4 tbsps of olive oil in another pan and add your leek. Put it on medium-high heat. Cook the leek until translucent (2-5 mins)
  • Add in pumpkin and celery root to the leek pan.
  • Add basil, parsley, cinnamon, nutmeg, salt and pepper to the veggie pan
  • Let the pumpkin and celery cook until they start to turn golden brown and then, add 1/4 cup of water, cover it with a lid and let it cook for 2-3 minutes. Remove the lid and cook until the water evaporates.
  • Put the radicchio into the veggie pan after the water is added and cook for 3-5 mins. Remove from heat.
  • Fluff the quinoa mix and plate with the vegetable medley on top. Finish with a drizzle of olive oil.
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