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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
The secret to tasty grains: chopped cilantro, plus lime zest and juice. Try adding some to your next pot of rice!
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Ingredients
- 1 lb. carrots, peeled and cut into 1/2-inch pieces
- 1 lb. parsnips, peeled and cut into 1/2-inch pieces
- 4 Tbsp. vegetable oil
- 1 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1 1/4 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper, plus more to taste
- 4 cups thinly sliced red cabbage
- 3 limes
- 1 1/2 cups quinoa
- 1 cup fresh cilantro, chopped, plus more for topping
- 1 small onion, chopped
- 1 15-ounce can pinto beans, drained and rinsed
- 2 small avocados, sliced
- Salsa, pickled jalapeños and crumbled Cotija cheese, for topping
Directions
- Step 1Preheat the oven to 425˚. Toss the carrots, parsnips, 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until well coated. Roast, stirring a few times, until tender and lightly browned, 25 to 30 minutes.
- Step 2Meanwhile, add the cabbage to a medium bowl and squeeze 1 tablespoon lime juice over it. Add 1 tablespoon vegetable oil and ¼ teaspoon each salt and pepper, toss and set aside to soften.
- Step 3Cook the quinoa as the label directs. Remove from the heat and fluff with a fork. Stir in the zest and juice of 1 lime and the cilantro.
- Step 4Heat the remaining 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the onion and a pinch each of salt and pepper. Cook, stirring, until softened, about 8 minutes.
- Step 5Stir in the pinto beans. Cook until warmed through, about 2 minutes.
- Step 6Divide the quinoa among bowls and top with the roasted veggies, bean mixture, cabbage and avocado. Top with salsa, pickled jalapeños, Cotija and more cilantro. Serve with lime wedges.
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