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Root Vegetable and Sage Fried Quinoa

November 9, 2013

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Thanksgiving is just around the corner … what are you serving?  In case you didn’t find enough healthy side dishes in the list of 77 Festive and Healthy Holiday Recipes, you should definitely add this delicious dish to your spread! 

This hearty dish is a seasonal and much more nutritious take on traditional fried rice. Instead of your typical bell peppers and chicken, this dish is pack full of various root vegetables, which in my opinion are the perfect holiday food – filling, sweet and warm!

Root Vegetable and Sage Fried Quinoa


  • 2 cups cooked quinoa
  • 2 beets
  • 1 acorn squash
  • 2 carrots
  • 1 parsnip
  • 2 cloves garlic
  • ½ onion
  • 4 tbsp olive oil, divided
  • 1 tbsp apple cider vinegar
  • 8 sage leaves, roughly chopped


  1. Preheat the oven to 400 degrees, and then peel and chop the beets, acorn squash, carrots and parsnips in ½ inch pieces.
  2. Spread all of the root vegetables out on a sheet pan and drizzle with 2 tbsp of olive oil, and then sprinkle with salt and pepper. Bake for 30 minutes or until easily pierced with a fork.
  3. While the vegetables are cooking, finely dice the garlic and the onions and heat the remaining two tbsp olive oil in a large pan over medium-high heat.
  4. Add the onions to the pan, cooking for 3 or 4 minutes, then add the garlic and cook for another 2 minutes. Add the quinoa and apple cider vinegar to the pan.
  5. Once the quinoa begins to fry slightly, add the cooked root vegetables, and the sage. Cook for another 1 or 2 minutes, then remove from heat and serve!