8 Servings 55 min Cook
4 Medium Carrots
2 Cup slices Parsnips
1 Tbsp Olive Oil
1/2 Tsp, leaves Thyme
1/2 Tsp Pepper
1/4 Tsp Salt
2 Cup Vegetable Broth
1 1/2 Cup Water
1 1/2 Cup Quinoa
5 Cup, chopped Kale
1 Lemon Lemon Zest
5 Oz Mozzarella Cheese
4 Oz Goat Cheese
1 Tbsp, chopped Basil
Preheat oven to 425 degrees F.
Line a large rimmed baking sheet with foil and mist with cooking spray.
To a large bowl, add carrots, parsnips, oil, thyme, ¼ tsp pepper and salt.
Stir to coat vegetables evenly and spread on baking sheet.
Bake for 15 minutes, then toss with a spatula and continue baking until golden brown and tender, about 10 minutes more.
Remove from oven and reduce oven temperature to 350 degrees F
Meanwhile, in a large saucepan, bring broth and water to a boil.
Stir in quinoa, cover and return to boil.
Add kale to pan on top of quinoa (don’t stir it up).
Cover and reduce heat to medium low.
Simmer until quinoa and kale are tender and most of liquid has absorbed, 15 to 18 minutes.
(Keep pan covered for the first 10 minutes of cooking, then stir once or twice to ensure quinoa cooks evenly.
)
To a large bowl (use the same bowl from step one), add quinoa mixture, vegetables, lemon zest, mozzarella, and remaining ¼ tsp black pepper; stir gently.
Mist a 9x 13-nch baking dish with cooking spray and add quinoa mixture.
Crumble goat cheese evenly over top.
Bake until goat cheese is heated through, 12 to 14 minutes.
Let rest for 5 minutes.
Sprinkle with basil.
