Trevor's Recipe Collection
Step 1
Preheat oven to 325°F.
Step 2
Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
Step 3
Heat a large stockpot over medium.
Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally.
Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly.
Stir in stock, potatoes, celery root, and toasted quinoa.
Increase heat to high; bring to a boil.
Cover and reduce heat to medium; cook 12 minutes.
Stir in zucchini and Brussels sprouts;
cook until vegetables and quinoa are tender, about 2 minutes.
Stir in parsley and salt.
Step 1
Preheat oven to 325°F.
Step 2
Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
Step 3
Heat a large stockpot over medium.
Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally.
Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly.
Stir in stock, potatoes, celery root, and toasted quinoa.
Increase heat to high; bring to a boil.
Cover and reduce heat to medium; cook 12 minutes.
Stir in zucchini and Brussels sprouts;
cook until vegetables and quinoa are tender, about 2 minutes.
Stir in parsley and salt.