Roasted Vegetable Quinoa Stew - cooking recipe

Ingredients

3 carrots, peeled, large chunk cut
1 small cauliflower, stems removed, large chunk cut
1 large white onion, skin removed, cut into 6 pieces
1 medium red onion, skin removed, cut into 4 pieces
1 large turnip, peeled, large chunk cut
2 medium parsnips, peeled, large chunk cut
1 small butternut squash, peeled, medium chunk cut
1 large baking potato, peeled, medium chunk cut
2 tablespoons olive oil
1 tablespoon kosher salt (optional)
fresh ground black pepper, to taste
2 cups quinoa, rinsed, drained, & toasted (see Quinoa-Toasted)
5 fresh garlic cloves, minced
4 cups water
1/4 - 1/2 teaspoon sea salt
1 -2 cup low sodium vegetable broth (homemade best)

Preparation

Pre-heat oven to 375 degrees.
Toss all the vegetables (minus garlic) in a large bowel with the olive oil.
Turn out on a large flat sheet pan with lips.
Sprinkle with salt and pepper.
Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
While vegetables are roasting, prepare quinoa.
Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low.
Simmer for 30 minutes, covered.
Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork.
Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste.
Nothing left to do now but eat!