Quinoa and Roasted Vegetables with Garam Masala
This quick-and-easy vegetarian main course works well for Shabbat dinner in a busy household because you can cook it as the family gathers, does the blessings and chats for a few moments before dinner is served. It is a filling and nutritious meal on its own, and is delightful paired with a simple soup (prepared ahead of time) such as creamy potato leek soup, butternut squash corn soup or creamy vegan mushroom artichoke soup. Garam masala is an Indian spice mix, typically consisting of coriander, cumin, cardamom, pepper, cinnamon, cloves, nutmeg and allspice. While you can make your own version or use a recipe, it is also available ready-made from grocery stores. The exact spices used and their proportions vary depending on the garam masala recipe or brand.
- ¾ cup dried quinoa (white or red), well rinsed and dried with paper towels
- 1½ cups broth or water
- 2 pounds “hard vegetables,” such as sweet potatoes, carrots, yellow or Yukon Gold potatoes and parsnips, cut into 1-2-inch pieces (You can also add a few chunks of red or yellow peppers)
- 2 tablespoons safflower or other high heat oil
- ½–1 tablespoon garam masala (see note above)
- Preheat oven to 425 degrees. Dry toast the quinoa in a small pan. (The process takes about 8 minutes and can be done ahead of time; then store the toasted quinoa in a tightly closed container until ready to use.) Add the quinoa and broth or water to a pot, bring to a rolling boil, then cover and simmer for 12 to 15 minutes until the liquid is absorbed. Coat the vegetable chunks in the oil and garam masala, turning them over until all sides are covered. Spread the chunks on a quarter-size baking sheet with sides and roast them for 25 to 35 minutes, turning once, until all the chunks are tender. Serve the quinoa and vegetables side by side or put the quinoa in individual serving bowls and top it with the roasted vegetables.