a bunch of 3-5 parsnips
half a bunch of green onions
olive oil
8 oz button mushrooms
1 cup quinoa
2 cups water
Heat oven to 500 degrees.
Scrub and dice the parsnips, wipe and quarter the mushrooms, and toss them together in a baking pan with olive oil, salt, and pepper, and any herb you want, if you want. Roast until nicely browned, about twenty-five minutes.
Meanwhile, bring the quinoa and water to a boil in a small pot. Reduce heat to low and cook for 15 minutes. Turn off the heat and let it stand. Trim and slice the green onions. When the vegetables are roasted, add the quinoa and green onions right to the baking pan and stir it all together.
Serve with half a roasted sweet potato and a little pat of butter, if you want.
