Black Quinoa has the distinctive nutty flavor and nutritional profile of other quinoa. The crunchier texture is an excellent compliment to tender roasted root vegetables. A drizzle of balsamic vinegar and spicy chile flakes givd this warm, healthy side dish a culinary edge
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Makes 4 servings
Place Black Quinoa and 3 cups water in medium sauce pot. Bring to a boil and simmer for 12 minutes. Strain, then rinse with cold water and drain to dry. Set aside.
Preheat oven to 400°F.
Peel and wash vegetables in cold water. Chop vegetables to even sized chunks. Toss vegetable pieces in oil and salt and spread out onto baking tray.
Roast vegetables for 10-12 minutes, or until tender. Remove vegetables from oven and toss in bowl with garlic and cooked quinoa. Garnish with balsamic vinegar, honey, chile flakes and parsley.