INGREDIENTS
1 cup
uncooked quinoa
2 tbsp
olive oil
1/4 cup
diced white onion
1/4 cup
diced carrot
1/4 cup
diced red bell pepper
4
garlic cloves, sliced
1 tsp
fresh rosemary, minced
3/4 tsp
ground cumin
6 cups
unsalted chicken stock
1/4 cup
diced russet potato
1/4 cup
diced peeled sweet potato
1/4 cup
diced peeled celery root
1/2 cup
diced zucchini
1/2 cup
thinly sliced Brussels sprouts
1/4 cup
roughly chopped fresh flat-leaf parsley
1 tsp
kosher salt