Roasted Curried Parsnips with Cumin Quinoa

Here is another favourite of ours from a recent Hello Fresh box. I have never been a massive fan of parsnips but this not only made them edible for me - I actually enjoyed them!

Ingredients:

• Baby parsnips, halved - 1 pack
• Onion, chopped - 1
• Gardlic Clove, grated - 1
• Curry Powder - 1.5 tsp
• Quinoa - 120g
• Ground Cumin - 1.5 tsp
• Water - 240mls
• Veg stock - 1
• Flat leaf parsley - 1 bunch
• Mint, chopped - 1 bunch
• Natural Yoghurt - 1pot
• Pistachios - 25g
• Baby spinach - 1 bag
• Pomegranate seeds - 1 pack

Method:

1. Pre-heat your oven to 200 degrees C. Cut the tops and bottoms off the parsnips, then cut lengthways (don't peel). Cut the onion in half through the root, peel and chop into small pieces. Peel and grate the garlic, or use a garlic press.
2. Put your parsnips on a baking tray and drizzle over some oil - enough to coat the parsnips. Sprinkle over the curry powder with a pinch of salt and mix together with your hands - get the parsnips good and coated. Pop in oven for 25 mins.
3. Whilst the parsnips roast, put your onion in a saucepan on medium heat with a drizzle of oil. Cook for 5 mins until soft, then add the quinoa, cumin and garlic. Stir together and cook for 1 min before adding the water and veg stock. Bring to the boil to dissolve the stock. Once boiling, turn the heat to low, pop a lid on the pan and leave to simmer for 15 mins. Once the 15 mins are up, take the pan off the heat and leave to the side for 5 mins.
4. While your parsnips and quinoa cook, roughly chop the flat leaf parsley and mint. Now don't do what I did here! I didn't read the next line and washed my mint and parsley together and then had to waste time separating them when I realised they were for different parts of the dish - sigh! Put the yoghurt in a bowl, add your mint and stir them together.
5. For the pistachios. Take them out of the shell and put them in a dry frying pan for approx 3-4 mins. You just want them slightly toasted.
6. Once the quinoa is cooked, taste and season further if required. Add your parsley and the spinach to the pan, put the lid back on. Leave for 4 mins so your spinach wilts slightly, then stir your spinach through your quinoa to wilt it further.
7. When it is all ready, serve your quinoa in bowls with your curried parsnips on top. Add a spoonful of your yoghurt sauce on the side and a sprinkling of pistachios and pomegranate seeds.
8. Feast!