Parsely (1 Oz)

Recipe to try

Parsnip & Pear Quinoa Bowl with Parsely ()

Serves: 4

Ingredients

• 1 teaspoon Parsely ()
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups peeled parsnip, cut into ½-inch pieces
• 2 cups firm pear, cored and diced
• 1 tablespoon neutral cooking oil
• 1 cup dry quinoa, rinsed
• 2 cups water
• ¼ cup pumpkin seeds
• 2 tablespoons chopped fresh parsley

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Simmer the quinoa in the water, covered, for 15 minutes. Rest off the heat for 5 minutes, then fluff.
3. Heat the neutral oil in a large skillet over medium heat. Add peeled parsnip, cut into ½-inch pieces and firm pear, cored and diced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Divide the quinoa and vegetables between four bowls. Drizzle with the seasoning mixture and scatter over the pumpkin seeds and parsley.