Alter EcoNourishing Foodie, Farmer and Field

Rainbow Root Roast

Serves 4-6




1 cup Alter Eco Rainbow Quinoa
Chicken stock for quinoa
2 sweet potatoes, peeled and  chopped into ½” chunks
6 medium carrots, peeled and trimmed into 1/2″ disks
6 baby turnips, peeled and halved
6 to 8 fingerling potatoes, scrubbed and halved lengthwise
1 or 2 large parsnips peeled, ends  trimmed and cut diagonally into 1-inch-thick slices
1 celery root trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 or 2 medium onions, peeled and halved, each 1/2 cut into quarters
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Freshly ground black pepper
Olive Oil
Splash of fig, or berry vinegar





  1. Preheat the oven to 400 degrees F.
  2. Prepare Alter Eco Rainbow quinoa. Set aside.
  3. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
  4. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
  5. Toss cooked quinoa into roasted veggies, with some additional olive oil, and a splash of fruit vinegar. 


For more Alter Eco Cooking Shows and Recipes, Click Below:

Episode 1 –  Quinoa Summer Salad
Episode 2 –  Mexican Jambalaya
Episode 4 –  Spring Quinoa with Asparagus, Pea, and Pancetta Cream Sauce 
Episode 5 – Red Quinoa Stuffed Acorn Squash

Find more great Alter Eco Recipes here on our Recipe Page!