Veggie-quinoa soup

Ingredients

• 1 cup uncooked quinoa
• 2 Tbsp. olive oil
• 1/4 cup diced white onion
• 1/4 cup diced carrot
• 1/4 cup diced red pepper
• 4 garlic cloves, sliced
• 1 tsp fresh rosemary, minced
• 3/4 tsp cumin
• 6 cups unsalted vegetable stock
• 1/4 cup diced potato
• 1/4 cup diced sweet potato
• 1/4 cup diced peeled celery root
• 1/2 cup diced zucchini
• 1/2 cup thinly sliced Brussels sprouts
• 1/4 cup roughly chopped fresh flat-leaf parsley
• 1 tsp kosher salt

Preparation

1. Preheat oven to 325°F.
2. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, stirring every 10 minutes.
3. Heat a large stockpot over medium heat.  Add oil.  Add onion, carrot, bell pepper and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally.  Uncover and stir in rosemary and cumin, cook 1 minute, stirring constantly.  Stir in stock, potatoes, celery root and toasted quinoa.  Increase heat to high; bring to a boil.  Cover and reduce heat to medium; cook 12 minutes.  Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes.  Stir in parsley and salt before serving.