Well-balanced and bursting with fall goodness, this grain-based dish layers earthy root veggies, leafy greens, and warm spices with quinoa made extra fluffy and flavorful from cooking in Pacific Foods® Organic Low Sodium Vegetable Broth. Top off your bowl with some fresh cilantro and toasted pepitas for extra brightness and crunch.
Bring 1 1/4 cups of the Pacific Foods® Organic Low Sodium Vegetable Broth to a boil in a medium saucepan over medium-high heat. Add quinoa, reduce heat to a simmer over medium-low, cover, and simmer for 15 minutes or until quinoa has absorbed all of the broth and is tender. Remove from heat and let quinoa stand for 5 minutes. Fluff with a fork and set aside.
While quinoa is cooking, heat olive oil in a medium high-sided skillet over medium-high heat. Add parsnips, onions, ginger, and garlic and cook, stirring occasionally, for 5 minutes or until onion is translucent. Add cumin, cardamom, and cayenne pepper and cook, stirring constantly, for 1 minute until fragrant. Add remaining 1/2 cup vegetable broth and cook, using a wooden spoon to scrape up browned bits on the bottom of the skillet, for 1 minute, until slightly reduced.
Add the Swiss chard, peas, black pepper, and salt. Cover and cook, stirring occasionally, for 3 minutes or until the peas are bright green and the Swiss chard is wilted and tender. Add in the cooked quinoa. Season with additional sea salt and pepper to taste, and garnish with cilantro and pumpkin seeds.
The quinoa can be cooked ahead of time and refrigerated in an airtight container for up to 5 days.
For more intense flavor, try grating your ginger and garlic instead of mincing.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.