Roasted Vegetable Quinoa Pilaf

• 1/2 pound approximately 1-inch cauliflower florets
• 1/2 pound Brussels sprouts, halved or quartered into 1-inch pieces
• 1/2 pound carrots, cut into 1 inch slices
• 1/2 pound parsnips, cut into 1 inch slices
• 1/4 cup extra virgin olive oil, divided
• fine sea salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 cup chopped sweet onion
• 1 cup uncooked quinoa
• 2 cups reduced sodium chicken or vegetable broth
• 6 strips applewood smoked bacon, cooked until crisp and crumbled
• 1/4 cup chopped fresh flat leaf parsley

1. Preheat oven to 425 degrees F.
2. Spread cauliflower, Brussels sprouts, carrots and parsnips in an even layer on a large sheet pan; drizzle with 3 tablespoon oil. Season liberally with salt and pepper and toss to coat. Bake about 20 minutes or until golden and tender, turning vegetables once halfway through baking time.
3. Meanwhile, heat 1 tablespoon oil and butter in a large saucepan over medium-high heat; add onion. Season lightly with salt and pepper and cook until soft, stirring often. Add quinoa, stir 3 minutes. Add 2 cups broth. When mixture comes to a boil, reduce heat, cover and simmer 10 to 15 minutes, or until liquid is absorbed.
4. Add roasted vegetables and bacon to cooked quinoa and stir gently until combined. Stir in parsley and serve.

cauliflower, brussels, carrots, parsnips, extra virgin olive oil, salt, unsalted butter, sweet onion, quinoa, chicken, bacon, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-quinoa-pilaf-50109390 (may not work)