Quinoa Buddha Bowl with Maple Vinegar Braised Parsnips
Maple Vinegar Braised Parsnips excerpted from VEGAN UNDER PRESSURE, © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Servings 4 servings
Ingredients
For the Maple-Vinegar Parsnips
- 1 ½ pounds parsnips The two giant parsnips pictured above were just over 1 ½ pounds., all about the same size, peeled, cut into ½-inch slices on the diagonal
- ¼ cup vegetable broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- ½ teaspoon salt or less to taste
- freshly ground pepper
For the Quinoa Buddha Bowl
- 1 cup dry quinoa cooked in 2 cups water or broth*.
- 1 recipe Maple and Vinegar Braised Parsnips see above
- 1 Haas avocado chopped
- 1 batch Ginger Sesame Kale
- ½ cup roasted unsalted cashews
- 1 fresh lemon quartered
Instructions
Make the Parsnips.
- Add the parsnips, vegetable broth and vinegar to the pressure cooker.
- Bring to high pressure. Cook for 3 minutes.
- Quick release the pressure. Open the lid, carefully tilting it away from you.
- Check to see that the parsnips are cooked through. If not and they need more liquid, add a few more tablespoons of broth or water. Bring back to high pressure for 1 minute.
- Quick release the pressure and stir in the maple syrup. Transfer to a bowl.
Make the Quinoa Buddha Bowl
- Divide the cooked quinoa between four bowls, then arrange the parsnips, avocado, and kale on top of each one.
- Sprinkle on the cashews, squeeze the juice from ¼ lemon onto each bowl, and serve!
Notes
* I have instructions here for how to cook quinoa on the stove, in a rice cooker, or in the pressure cooker. Your choice!
Nutrition
Calories: 417kcal