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

  Part skim 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°F. Line a large rimmed baking sheet with foil and mist with cooking spray.
2. In a large bowl, combine carrots, parsnips, olive oil, thyme, ¼ tsp pepper, and salt. Stir to coat vegetables evenly and spread on the baking sheet. Bake for 15 minutes, toss with a spatula, and continue baking until golden brown and tender, about 10 more minutes. Remove from oven and reduce oven temperature to 350°F.
3. In a large saucepan, bring broth and water to a boil. Stir in quinoa, cover, and return to boil. Add kale on top of quinoa without stirring. Cover and reduce heat to medium-low. Simmer until quinoa and kale are tender and most of the liquid has absorbed, 15 to 18 minutes. Stir once or twice after the first 10 minutes to ensure even cooking.
4. In the same large bowl from step one, combine the quinoa mixture, roasted vegetables, lemon zest, mozzarella, and remaining ¼ tsp black pepper; stir gently.
5. Mist a 9x13-inch baking dish with cooking spray and add the quinoa mixture. Crumble goat cheese evenly over the top. Bake until goat cheese is heated through, 12 to 14 minutes. Let rest for 5 minutes. Sprinkle with basil before serving.

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