Root Veggie-Baked Quinoa with Kale & Goat Cheese

Ingredients

• Carrots

  Raw

  4 medium or 244g

• Parsnips

  Raw

  2 cup slices or 266g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Kale

  Raw

  5 cup, chopped or 335g

• Lemon zest

  1 lemon or 4g

• Mozzarella cheese

  Whole milk

  5 oz or 142g

• Goat cheese

  Soft type

  4 oz or 113g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and mist with cooking spray.
2. To a large bowl, add carrots, parsnips, oil, thyme, ¼ tsp pepper and salt. Stir to coat vegetables evenly and spread on baking sheet. Bake for 15 minutes, then toss with a spatula and continue baking until golden brown and tender, about 10 minutes more. Remove from oven and reduce oven temperature to 350 degrees F.
3. Meanwhile, in a large saucepan, bring broth and water to a boil. Stir in quinoa, cover and return to boil. Add kale to pan on top of quinoa (don’t stir it up). Cover and reduce heat to medium low. Simmer until quinoa and kale are tender and most of liquid has absorbed, 15 to 18 minutes. (Keep pan covered for the first 10 minutes of cooking, then stir once or twice to ensure quinoa cooks evenly.)
4. To a large bowl (use the same bowl from step one), add quinoa mixture, vegetables, lemon zest, mozzarella, and remaining ¼ tsp black pepper; stir gently.
5. Mist a 9x 13-nch baking dish with cooking spray and add quinoa mixture. Crumble goat cheese evenly over top. Bake until goat cheese is heated through, 12 to 14 minutes. Let rest for 5 minutes. Sprinkle with basil.

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