Black Quinoa has the distinctive nutty flavor and nutritional profile of other quinoa. The crunchier texture is an excellent compliment to tender roasted root vegetables. A drizzle of balsamic vinegar and spicy chile flakes givd this warm, healthy side dish a culinary edge

Prep time: 10 min

Cook time: 25 min

Total time: 35 min

Black Quinoa and Roasted Root Vegetables
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Place Black Quinoa and 3 cups water in medium sauce pot. Bring to a boil and simmer for 12 minutes. Strain, then rinse with cold water and drain to dry. Set aside.

  2. Preheat oven to 400°F.

  3. Peel and wash vegetables in cold water. Chop vegetables to even sized chunks. Toss vegetable pieces in oil and salt and spread out onto baking tray.

  4. Roast vegetables for 10-12 minutes, or until tender. Remove vegetables from oven and toss in bowl with garlic and cooked quinoa. Garnish with balsamic vinegar, honey, chile flakes and parsley.