Ingredients
Equipment
Method
- Heat the oven to 400°F (200°C). Line a large baking sheet with parchment.
- Put the rinsed quinoa, water and 1/4 teaspoon salt in a saucepan. Bring to a boil, cover and reduce to a gentle simmer for about 15 minutes, until the water is absorbed. Remove from the heat, keep covered for 5 minutes and fluff.
- While the quinoa cooks, toss the sweet potato, carrots and onion with the olive oil, cinnamon, cumin, nutmeg, 1/2 teaspoon salt and pepper. Spread on the baking sheet and roast for about 20 minutes, stirring halfway.
- Fold in the cooked chestnuts and roast for another 5–10 minutes, until the vegetables are tender and lightly browned and the chestnuts are hot. If the vegetables need longer, allow more time; avoid drying the chestnuts.
- Whisk together the maple syrup, lemon juice and ginger.
- Divide the quinoa among four bowls, add the chestnut and vegetable mixture, and drizzle with the glaze. Finish with the parsley, pumpkin seeds and lemon zest. Serve warm.
Nutrition
Notes
Chestnuts: Use fully cooked, peeled, unsweetened chestnuts, not raw chestnuts or water chestnuts. Add them late in roasting to protect their tender texture. Check packaged chestnuts and seeds for gluten/allergen suitability.
Allergens and swaps: Contains chestnuts and pumpkin seeds. Brown rice may replace quinoa, but cook it separately according to its package and allow its longer cooking time. Butternut squash can replace sweet potato; cut similarly and cook until tender.
Make ahead: Refrigerate promptly in shallow covered containers at 40°F (4°C) or colder and use within 3–4 days. Keep fresh finish separate. Reheat cooked components to 165°F (74°C), adding a small splash of water if needed, then add parsley and seeds.
Variations: Cooked lentils, sautéed mushrooms or a handful of spinach can add another layer. These are optional additions and change nutrition; the base recipe is complete without them.
Seasoning: Cinnamon, cumin and nutmeg should warm the bowl gently. Date syrup can replace maple for a darker flavor. No therapeutic or special-diet benefit is implied.
