kingfissure (kingfissure) wrote in vegancooking,
kingfissure
kingfissure
vegancooking

Quinoa Stew with Roasted Potatoes and Parsnip

In Atlanta, there's a restaurant called R Thomas Deluxe Grill in the Buckhead area. They serve a bunch of organic, delicious foods--and have a very nice selection of vegan entrees. I was down there a couple weekends ago visiting a friend, and we ate there three times in two days. Yeah, it's good. If you're ever in the neighborhood, I suggest popping in.

At any rate, one of the dishes I had was their Hearty Breakfast Stew. It was ridiculously good. I had a craving for it today, and since Atlanta is about 5 hours' drive away, it's not exactly convenient.. so! I attempted to create a dish that is heavily inspired by R Thomas', and it came out delicious! So I figured I'd share it with you guys.

+ 3 red potatoes, cut into roughly 3/4" cubes, skins on
+ 1 parsnip, peeled and cut into roughly 3/4" cubes
+ 1 large sweet onion, diced roughly
+ 2 Tbsp garlic, minced
+ 4C vegetable broth
+ 1 1/2C quinoa, rinsed
+ 3/4C frozen peas
+ 3/4C frozen corn

Preheat your oven to 400*. Toss the potatoes with enough olive oil to coat, then sprinkle with salt. Put into a baking dish and place in the oven. Prepare the parsnips in a similar fashion with olive oil and salt. After the potatoes have roasted for 15 minutes, remove from the oven and mix in the parsnips; attempt to keep all of the vegetables in a single layer. Place back in the oven for 35 to 40 minutes until tender, turning the vegetables every 15 minutes or so.

After putting the potatoes in the first time, add a tablespoon and a half or so of olive oil to a medium pot and put over medium heat. Add the onions and sprinkle with salt. Once the onions begin to sizzle, drop the heat back to low/medium low and sweat the onions, covered. When they begin to become translucent, add the garlic and cook until the onions are sweet. Remove from heat and set the onions and garlic aside in a bowl.

Return the pot to the burner and add the vegetable broth. Add the quinoa and bring to a boil, then drop the heat, cover, and simmer for about 10 minutes. Add the corn and peas, re-cover, and continue to cook for 5-7 minutes. If the stew is too thin, add a cornstarch slurry (half a cup of cold water with one and a half teaspoons of corn starch beaten in) and allow to cook for a couple minutes, until thickened. Remove from the heat.

Remove the potatoes and parsnips from the oven and gently fold into the stew. Garnish with cracked black pepper.

4-6 healthy servings.



A couple of notes--the original dish had strips of toasted dulse as a garnish, and if you happen to have dulse or nori handy I would totally recommend doing that. The original also had carrots, not parsnips, but I pretty much jump at the chance to roast parsnips so there you go. Also, instead of black pepper I used a 6-pepper blend that I have lying about, which worked very nicely here.
Tags: comfort food, grains-quinoa, vegetables-parsnips, vegetables-potatoes
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