Another CSA week is coming to a close, and we had a lot of potatoes and onions left over, along with some parsnips and beets. I decided to go simple: chop everything, add a little olive oil, salt, and pepper, and roast it up along with some garlic I still had left over. While the veggies were roasting, I cooked a pot of quinoa with vegetable broth and a little bit of Tabasco chipotle sauce and added a can of diced tomatoes. Once the veggies were done roasting, I dumped them in, mixed it all together, and voila! Dinner is served. Between this and the beet soup that Sarah made this weekend, we actually ate all of the beets we got last week from the CSA. I never thought I'd say this, but...I actually like them. Crazy? Possibly.
Anyway, no real recipe for this one beyond what I said above. I used about 10 small potatoes, 5 small onions, 2 beets, 2 parsnips, 10ish cloves of garlic, 2 cups of quinoa, 4 cups of water, and a little bit of vegetable "Better than Bouillion".