Parsnips? Pomegranate? Edamame? This can’t surely be good, can it?
Well, yes it can. In fact, it can be tasty as hell as well as incredibly good for you! Parsnips are everywhere right now, and a little sweetness from the pomegranate seeds in a dish like this will go a long way! Little bursts of colour are super important in a dish that contains lots of brown and beige, so the edamame here will brighten up your plate and make it look as delicious as it is. And who can argue with kale?
This ginger-tahini dressing will steel your immune system against the coming season of germs everywhere and sniffly noses, so don’t hold back on the garlic and ginger – and if you want to spice it up a little more, add in some paprika and maybe even a little turmeric. It’s all good for you in winter time!
1 cup quinoa
2 cups vegetable stock
1/2 cup pomegranate seeds
1 large bunch of red kale, shredded
4 parsnips, diced
1 tablespoon olive oil
1 large handful spring onions, slice
1/2 cup walnuts
2 cups edamame, cooked
1/4 cup tahini
1 large piece ginger, minced
2 cloves garlic
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or agave nectar
1/4 cup water
Preheat the oven to 200 degrees celsius
Mix the parsnips with olive oil, and set in the oven
Turn the parsnips halfway. They should be finished in about 20 minutes
While this is happening, mix the quinoa and vegetable stock and set over a medium heat for around 10-12 minutes, until all the water is gone and the quinoa is tender
Blend all the dressing ingredients together with an immersion blender or small food processor and set aside
When the quinoa is cooked, remove from the heat and immediately toss the kale into it; the heat will wilt the kale slightly
Add in the roasted parsnips, edamame, walnuts, spring onions and pomegranate seeds, stir well to combine and divide between 3 or 4 bowls or plates
Drizzle the dressing over the top and serve!