You encounter all the flavours of the world in Wageningen. Axel Hernandez (25), a Master’s student in Resilient Food & Farming Systems from France, shares a recipe full of locally produced winter vegetables.
‘This Mediterranean-inspired recipe is perfect for vegetables grown in the Netherlands. It is easy to prepare and full of vitamins. The dish can be adapted based on what you have left in the fridge and your personal preferences. You can also personalize it with your signature vinaigrette. Enjoy some fresh, seasonal vegetables and embrace the winter flavours!’
For 4 people
Preparation time 40 minutes
Ingredients:
1 cup of quinoa
3 carrots
3 sweet potatoes
3 parsnips
½ pumpkin
2 tsp of olive oil
walnuts, crumbled
fresh parsley, chopped
salt and pepper
Vinaigrette
9 tsp of olive oil
3 tsp of apple cider vinegar
2 tbsp of maple syrup
1 tbsp of cinnamon
Preparation:
- Preheat the oven to 200°C.
- Wash the vegetables and cut them into squares, rectangles and triangles. Mix with the olive oil, salt and pepper. Put the vegetables on a baking tray. Cover with a sheet of baking paper and cook in the oven for 30 minutes. Tip for garlic lovers: add a whole garlic to the baking tray for roasted, melting garlic cloves.
- Rinse the quinoa in cold water. Put the quinoa in a pan with 1.7 cups of water. Cook the quinoa at medium heat for 12-15 minutes. Then turn off the heat and leave covered for 5 minutes.
- Whisk together the ingredients for your vinaigrette.
- Serve the quinoa with the roasted vegetables. Sprinkle with crumbled walnuts and chopped parsley, and drizzle with the vinaigrette.
