Organic Quinoa with Caramelized Onions, Roasted Cauliflower & Parsnips

Ingredients:

• 1 tbs. balsamic vinegar (for the onions)
• 6 tbs. olive oil (2 for the parsnips, 2 for the onions, 2 for the cauliflower)
• 1 large Vidalia or other sweet onion, thinly sliced
• 3 large parsnips, peeled and diced
  
• 1 head of cauliflower, cut into small florets
• 5 cloves of garlic, chopped (2 cloves for the parsnips, 3 cloves for the cauliflower)
• 1 cup of raw quinoa (cook as per package directions)
• 2 tbs. finely chopped fresh parsley
• Kosher salt
• freshly ground black pepper
  

Preparation:

Preheat oven to 425°F.

Caramelized Onions: Toss onions with oil & balsamic vinegar in a bowl. Separate slices and spread evenly in a heavy skillet or cast iron pan, cook on medium heat stirring occasionally until browned, 25 to 30 minutes.

Roasted Parsnips: Toss parsnips with oil, garlic, salt and pepper in a bowl. Spread evenly in a shallow baking pan and place on middle rack. Stir occasionally, until browned and soft, 20 minutes.

Roasted Cauliflower: Toss cauliflower with oil, garlic, salt and pepper in a bowl. Spread evenly in a shallow baking pan and place on middle rack. Stir occasionally, until golden, 25 to 30 minutes.

Prepare quinoa according to package directions.

Toss all finished ingredients together with fresh parsley, plate & enjoy.