3 Tbsp. Olive oil, divided
1 medium sweet potato, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into 1" chunks
1 small celeriac (celery root), skin cut off and cut into 1" chunks
1 tsp Herbes de Provence or Italian seasoning blend.
½ tsp coarse Kosher salt, divided
½ tsp. Ground pepper, divided
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken broth
4 tsp. minced shallot
4 tsp. Red wine vinegar
2 tsp. Dijon mustard
2 tsp. Honey
4 oz Cabot Extra Sharp Cheddar Cheese, broken into pieces
1/3 cup dried cranberries
1/3 cup chopped parsley
DirectionsPreheat oven to 425 degrees F
ROAST vegetables; Toss sweet potato, parsnips and celeriac in a large bowl with 1 TBSP oil, herb blend, 1/4 tsp salt and ¼ tsp pepper. Spread out on a large baking sheet. Roast, stirring occasionally until browned and tender, 25 to 35 min.
COOK quinoa: Bring broth to a simmer in a medium saucepan over high heat. Add quinoa and return to a simmer. Cover, reduce heat to low to maintain a simmer, and cook until the quinoa has absorbed the liquid and the germ bursts, 15 to 20 minutes. Let sit covered 3 to 5 minutes.
MAKE dressing: Whisk shallot, vinegar, mustard, honey, the remaining 2 Tbsp oil, the remaining 1/4 tsp salt and the remaining ¼ tsp pepper in a small bowl until combined. Alternatively, puree with a mini-prep or immersion blender.
ASSEMBLE Power Bowls: Mound cooked quinoa in the center of 4 wide bowls. Top each with ¼ of the roasted vegetables. Drizzle with the dressing, dividing evenly. Top each bowl with Cabot Cheddar cheese, cranberries and parsley, dividing evenly.
Nutrition Facts: 520 calories, 22 g Total Fat, 7 g Saturated Fat, 30 mg Cholesterol, 650 mg Sodium, 67 g Carbohydrates, 9 g Dietary Fiber, 17 g Protein, 301 mg Calcium.
Recipe From Cabotcheese.coop