Parsnips are incredibly sweet vegetables and pair perfectly with the slight bitterness of Quinoa. Quinoa is readily available from all heath food shops and supermarkets, it acts in a similar way to cous cous being a very competitive substitute.
I use it for a few reasons, because it is Fair Trade, Organic and extra yummy!
Ground Cumin:1/2 tsp
Ground Coriander:1/2 tsp
Bring the stock to the boil adding all the spices and the quinoa, leave to simmer for 15 minutes until the quinoa has soaked up all the water. At this point do taste to see if it is cooked, it must be soft to eat and have no crunch.
Peel, cut and steam your parsnips. I core them first and steam the core separately as this takes longer than the outside.
Once the parsnips are cooked pop them in a processor or mash them by hand in a mixing bowl.
Add half of the quinoa and blitz with the parsnips.
Add the pureed mix to the quinoa, give a good mix and your ready for a taste test for seasoning.
I cook in a rapeseed oil but olive oil is perfectly good.