Jan 3, 2012

Roasted root vegetables on quinoa with yogurt sauce

A friend of mine recently pointed out that most of my entrees are stew-y. And she’s right, I do tend to love saucy, one-pot meals like soups and stews. But after all the holiday cooking (and indulging), I was craving something more pure and simple. Roasted vegetables fit the bill.

I wanted to serve the vegetables on quinoa, but it seemed a little plain. So I topped it with yogurt spiked with horseradish and dill (vegans can use soy yogurt). The piquant taste of the sauce provides a perfect counterbalance to the sweet root vegetables. Nope, this dish is not a stew, but it does have the kind of compelling flavors I love. And it’s pretty enough for a picture, don’t you think?

This recipe makes a big batch, but you’ll be glad to have leftovers for lunch. If you want to make it an even heartier main dish, it would be great with some chickpeas mixed into the quinoa.

Roasted Root Vegetables on Quinoa with Yogurt sauce

9-10 cups peeled, cubed root vegetables (any combination of carrots, sweet potatoes, winter squash, turnips, parsnips, rutabagas, brussels sprouts or beets)
2 tablespoons olive oil
1/4 teaspoon coarse or flaky salt
1/4 teaspoon freshly ground black pepper, or more to taste
2 tablespoons pomegranate molasses (if you can’t find it, make your own)
1 tablespoon maple syrup or agave nectar
2 cups quinoa, rinsed well if not the pre-rinsed variety
3 cups water
1 cup nonfat or soy yogurt (regular, not Greek)
1 tablespoon fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon fresh lemon zest
1/4 teaspoon salt

Heat the oven to 400 degrees.

In a small bowl or a cup, combine the pomegranate molasses and maple syrup and set aside.

Mix the vegetables and olive oil in a bowl. Spread on two large cookie sheets, and season with salt and pepper.

Roast for 20 minutes, then turn the vegetables and drizzle with the pomegranate and maple mixture. Roast for 25-30 minutes more, until vegetables and tender and nicely browned.

Place the quinoa and water in a medium saucepan. Heat to boiling, then reduce heat and simmer for 12-15 minutes. Let it sit for a couple minutes, then fluff with a fork and remove to a serving platter.

Combine the yogurt, dill, horseradish, lemon zest and 1/4 teaspoon salt.

Spoon the vegetables over the quinoa, and drizzle with the yogurt-dill sauce.

Serves 6


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See more recipes: Entrees, Gluten-free, Vegan

Comments

  • Yum, this sounds like the perfect way to get back on track with getting more veggies into one’s diet. I absolutely love any all vegetables if they’re roasted, and then dumped on top of a pile of luscious quinoa and adorned with a lovely yogurt sauce… mmm, my mouth is watering already. Thanks Cathy for the great recipe! Happy New Year!

  • This looks so yummy (& healthy)! Happy New Year, Cathy! (P.S. I LOVE stew-y foods!)

  • LOVE root veggies with all my heart and soul. I need to try quinoa (I’ve never had it, let alone made it!) and the yogurt dill sauce sounds divine. Great job and happy new year!

  • Congratulations, you have won the Liebster Award -http://preview.tinyurl.com/85adxpr
    and I’m thinking about making this for dinner this weekend, I love roasted veggies.

  • Anything quinoa is delish. Never tried roasted vegies with yoghurt sauce. Will give it a go!

  • [...] some help with this week’s share, here is a really tasty looking recipe for a root roast with a yogurt dill sauce.. and the second recipe is for a fruit fennel salad. We know fennel challenges many of our CSA [...]

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