Roasted Veggies with Quinoa

Makes 2 servings

Ingredients:
1 golden beet
1 large parsnip (or 2 small)
1 turnip
1 potato
2 cups curly leaved Kale, washed, hard-spine removed, and chopped/torn
2 garlic cloves, minced
1 T grape seed oil (or EVOO)
1 cup tri-colored quinoa
2 cups water
salt and pepper to taste


Method:

Place the water and quinoa in a small saucepan and bring to a boil. Reduce heat to low, simmer, covered for 15-20 min. Fluff with a fork, let sit another 5 minutes.

Using a vegetable peeler, peel the beet, parsnip, turnip and potato. Dice root vegetables, toss with oil and minced garlic. Bake at 400 degrees for 10 min. Place kale on top of the root vegetables and bake another 5-10 minutes until kale is slightly crispy/brown on edges. Salt and pepper to taste