Roasted Root Vegetable Quinoa Pilaf
Ingredients
- 1 small red onion, sliced
- 3 medium carrots, peeled and cut into 1 ½ to 2-inch sticks
- 2 medium parsnips, peeled and cut into 1 ½ to 2-inch sticks
- ½ pound brussels sprouts, trimmed and halved (quartered if large)
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- ¼ teaspoon salt
- ¼ teaspoon pepper
- For the quinoa:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ⅓ cup raw pecans, chopped
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium vegetable broth
- ½ teaspoon salt
- minced chives, for garnish (optional)
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