Roasted Turnip and Quinoa Bowl with a Kick

Chef Brainy
What Started it all:
Quinoa, Turnip, coffee, food processor

As the leaves start to fall, this roasted turnip and quinoa bowl is a delightful twist on traditional winter fare, with the added boost of a rich, bold coffee glaze.


  • 1 cup quinoa, rinsed and drained
  • 2 large turnips, peeled and chopped into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup strong brewed coffee
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)


  1. Preheat the oven to 425°F (220°C).
  2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15-20 minutes or until the quinoa is tender and fluffy.
  3. In a large bowl, toss the turnips with the olive oil, cumin, smoked paprika, salt, and pepper until they are evenly coated.
  4. Spread the turnips on a baking sheet and roast in the preheated oven for 25-30 minutes or until they are tender and caramelized.
  5. In a small saucepan, combine the brewed coffee, honey, and apple cider vinegar. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes or until the glaze has thickened slightly.
  6. To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted turnips, drizzle with the coffee glaze, and sprinkle with parsley and feta cheese (if using).

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