Quinoa Bowl with Roasted Winter Veggies and Caramelized Garlic
Preheat oven to 400. Toss delicata and beets in olive oil with a hefty sprinkling of salt and pepper and place in glass casserole dish. Roast on 400 for 20 minutes, toss, then raise temperature to 500 and roast for another 10 minutes.
Meanwhile, place quinoa in medium saucepan and cover with veggie broth. Bring to a boil and then reduce to a simmer and cook for 15-20 minutes until tender, yet toothsome.
For caramelized garlic, place cloves in a small saucepan and cover with water, bring to a boil and let boil for about 3 minutes. Completely drain water then add olive oil and cook on medium heat until cloves begin to brown (about 3-5 minutes). Add 1 cup water and balsamic vinegar and simmer until liquid is mostly evaporated (10-12 minutes). Add maple syrup, rosemary, salt, pepper, and cook, stirring often, until garlic begins to fall apart and liquid is syrupy. Crush garlic with back of spoon until mixture is jelly-like.
Mix quinoa and caramelized garlic syrup and serve topped with roasted veggies and a handful of arugula. Sprinkle with walnuts and drizzle with balsamic vinegar. Enjoy!