Nordic Harvest Bowl: Roasted Root Vegetables with Quinoa (Nordisk Høstbolle: Ristede Rotgrønnsaker med Quinoa)
Nordisk Høstbolle, or Nordic Harvest Bowl, is a delightful dish that captures the essence of New Nordic cuisine. This recipe combines the earthy flavors of roasted root vegetables with the nuttiness of quinoa, creating a wholesome and satisfying meal.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 medium carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 small celery root, peeled and diced
- 1 small sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and the quinoa is fluffy.
- Meanwhile, spread the diced vegetables on a baking sheet. Drizzle with olive oil, sprinkle with dried thyme, salt, and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and golden brown, stirring once halfway through.
- Divide the cooked quinoa and roasted vegetables among serving bowls. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fiber
- 8g
- Fat
- 15g
Supplies
Baking sheet Saucepan
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Nordic Harvest Bowl with a dollop of Greek yogurt or a sprinkle of fresh herbs for added creaminess and flavor.
Tips & tricks
For a variation, you can add roasted nuts or seeds for extra crunch and protein.
Cost
$15