Roasted Vegetables Quinoa with Carrot Top Pesto

Last post of 2016 has to be about something wholesome, real and delicious because this is what CulinaryBee is all about. Quinoa needs no introduction and we are all aware of its nutritional benefits. Although, I must admit that it took me a while to get used to the texture of quinoa. I didn’t enjoy the bland flavor, and I could never understand the craze behind it until I found a way to spice it up and use it in different ways including cakes… yup you heard it right, Cake made with Quinoa!

For today’s recipe, I roasted some root vegetables seasoned with salt, pepper, Za’atar and lemon juice and toss them with warm quinoa and carrot top pesto. The tender carrot tops are fresh and mimic the flavor of the carrot. To make the pesto, along with fresh organic carrot tops, I added some cilantro, parsley, garlic, almonds (can be substituted with pine nuts or walnuts), olive oil, lemon juice, salt and pepper. Pesto adds to the earthiness and elevates the flavor of quinoa with roasted veggies. It is a perfect side dish (or main course), but you can also serve it cold as a salad along with some fresh arugula or kale.

Have a lovely, happy and healthy weekend and tons of best wishes for 2017! xx

PS: Pesto can be stored in the refrigerator for up-to 5 days and in addition to using with this quinoa, it can also be used with salads, sandwiches or soups.

Ingredients
1.5 Cup Cooked Quinoa
2-3 Cups of Root Vegetables, cut into large cubes (I used a mix of Sweet Potatoes, Orange Beets, Parsnips, Red Onion and Turnips)
1/2 Cup Olive Oil
Salt and Pepper to taste
1 Teaspoon Za’atar
Juice of 2 Lemons
Pinch of Crushed Red Pepper
2 Tablespoons Raw Almonds or Pine Nuts
1 Cup Carrot Tops, chopped
Handful of Fresh Parsley, Chopped
Handful of Fresh Cilantro
2 Cloves Garlic

Process

1. Preheat the oven to 425 F, prepare a large baking sheet and set aside.
2. In a large bowl, whisk together 1/4 Cup olive oil, Salt, Pepper, Za’atar and juice of one lemon.
3. Add the chopped veggies to the bowl and toss gently, making sure all the veggies are evenly coated.
4. Spread the veggies on the prepared baking sheet in a single layer and roast the vegetables for about 45 minutes to an hour or until the veggies are golden brown and tender, stirring once halfway through.
5. Pesto: Meanwhile, in a food processor, add garlic and almonds and pulse for 30 seconds or until the almonds are broken down.
6. Now add the chopped carrot tops, parsley, cilantro, 2 tablespoons of olive oil, lemon juice, salt and pepper, and pulse until desired consistency is achieved.
7. Take the pesto out in a bowl, stir the remaining olive oil, crushed red pepper (if using) and adjust seasoning as needed.
8. To assemble, toss the roasted veggies with quinoa, serve with a spoonful of pesto or more as needed.

Enjoy! 🙂