Fall Quinoa and Vegetable Medley

Ingredients

• 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

• 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

1. 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.
2. 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)
3. Add in pumpkin and celery root to the leek pan.
4. Add basil, parsley, cinnamon, nutmeg, salt and pepper to the veggie pan
5. 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.
6. Put the radicchio into the veggie pan after the water is added and cook for 3-5 mins. Remove from heat.
7. Fluff the quinoa mix and plate with the vegetable medley on top. Finish with a drizzle of olive oil.

Notes