A friend of mine recently pointed out that most of my entrees are stew-y. But after all the holiday cooking and indulging , I was craving something more pure and simple.
Roasted vegetables fit the bill. I wanted to serve the vegetables on quinoa, but it seemed a little plain.
So I topped it with yogurt spiked with horseradish and dill vegans can use soy yogurt. The piquant taste of the sauce provides a perfect counterbalance to the sweet root vegetables. Nope, this dish is not a stew, but it does have the kind of compelling flavors I love.
If you want to make it an even heartier main dish, it would be great with some chickpeas mixed into the quinoa. Mix the vegetables and olive oil in a bowl. Spread on two large cookie sheets, and season with salt and pepper. Roast for 20 minutes, then turn the vegetables and drizzle with the pomegranate and maple mixture.
Roast for minutes more, until vegetables and tender and nicely browned. Place the quinoa and water in a medium saucepan. Heat to boiling, then reduce heat and simmer for minutes.
