Roasted Sunchoke and Black Garlic Quinoa

Name: Roasted Sunchoke and Black Garlic Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (185 g) quinoa, rinsed thoroughly under cold water; 1¾ cups (420 ml) vegetable broth; 1 lb (450 g) sunchokes (Jerusalem artichokes), scrubbed and cut into ¾-inch (2 cm) pieces; 3½ tablespoons (52 ml) extra virgin olive oil; 6 cloves (30 g) black garlic cloves, sliced thinly; 2 teaspoons (2 g) fresh rosemary, finely chopped; to taste sea salt; to taste freshly ground black pepper; ½ teaspoon (2 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A nutty, earthy Mediterranean side dish combining fluffy quinoa with roasted sunchokes and umami-rich black garlic. The sunchokes caramelize in the oven while the quinoa cooks separately, then they're tossed together with fresh rosemary and a light olive oil dressing. Naturally gluten-free and vegetarian, this grain dish pairs beautifully with roasted chicken, fish, or stands alone as a light lunch.

Prep: 15 min
Cook: 30 min
Wait: 25 min
Total: 1 hr 10 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Preheat oven to 425°F (220°C) for roasting sunchokes
Rinse quinoa thoroughly under cold water until water runs clear
Have all ingredients measured and ready before you begin cooking

1
Prepare and season sunchokes
- Place the prepared sunchoke pieces on an 18×13-inch (45×33 cm) baking sheet.
- Drizzle with 1.5 tablespoons (22 ml) of olive oil and sprinkle with ½ teaspoon of sea salt and a pinch of black pepper.
- Toss with your hands until all pieces are evenly coated.
- Spread them in a single layer, spacing them about ½ inch (1 cm) apart.
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Ready when: All sunchoke pieces evenly coated with oil and seasoning, arranged in single layer
Tip: Cut sunchokes to roughly equal size so they roast evenly—aim for ¾-inch (2 cm) pieces.
2
Roast sunchokes until caramelizedOven 425°F / 220°C
- Transfer the baking sheet to a 425°F (220°C) oven and roast for 25–30 minutes.
- Stir the sunchokes halfway through (around the 13–15 minute mark) using a spatula or wooden spoon to ensure even browning.
- The sunchokes are done when they are golden brown on the outside and tender when pierced with a fork, with caramelized, crispy edges.
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Ready when: Golden brown exterior, tender inside when pierced with fork, crispy caramelized edges
Tip: Don't skip stirring halfway through—this prevents sticking and ensures even caramelization on all sides.
3
Cook quinoa in broth
- While the sunchokes roast, bring 1.75 cups (420 ml) of vegetable broth to a boil in a medium saucepan over medium-high heat.
- Add the rinsed quinoa, stir once to separate the grains, then reduce the heat to low.
- Cover the saucepan with a lid and simmer gently for 15 minutes, until all the liquid is absorbed and the grains are tender and translucent, each with a small white spiral (the germ) visible on the side.
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Ready when: All broth is absorbed; grains are translucent with visible white germ; no liquid remains in pan
Tip: Do not stir during cooking—stirring releases starch and makes the quinoa mushy. One stir at the start is enough.
4
Rest quinoa and combine all ingredients
- Remove the saucepan from heat and let the quinoa rest, covered, for 5 minutes—this allows it to steam gently and become fluffier.
- Then fluff with a fork.
- Pour the cooked quinoa into a large bowl.
- Add the roasted sunchokes (including any oil and browned bits from the baking sheet), the thinly sliced black garlic, the remaining 2 tablespoons (30 ml) of olive oil, and the chopped fresh rosemary.
- Toss gently to combine without breaking up the black garlic pieces.
- Season to taste with sea salt and freshly ground black pepper.
- If using, add the lemon zest and toss once more.
- Serve warm or at room temperature.
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Ready when: All ingredients evenly distributed; quinoa is fluffy; black garlic visible in small pieces; warm and fragrant
Tip: Toss gently so the black garlic stays intact in small, visible pieces—this keeps the visual appeal and creates umami flavor bursts with each bite.

Good to know

Tips

Black garlic has a sweet, molasses-like umami flavor distinct from fresh garlic—don't substitute raw garlic expecting the same result. Look for it in specialty grocery stores or online.
For even cooking, choose sunchokes of similar size or cut larger ones smaller. They have knobby shapes, so some prep time is normal.
Quinoa can taste slightly bitter if not rinsed well; this step removes the natural coating called saponin and makes a big difference.
Serve this dish warm right from the pan for the most vibrant flavors, but it's also delicious at room temperature as part of a Mediterranean grain salad.

Make ahead

The roasted sunchokes and cooked quinoa can be prepared separately up to 2 days ahead and stored in airtight containers in the refrigerator. Toss together with the black garlic, rosemary, and olive oil just before serving for the best texture and flavor.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dish can be reheated gently in a 350°F (175°C) oven for 8–10 minutes, or eaten cold straight from the fridge. It does not freeze well due to the texture of the quinoa.

Substitutions

vegetable broth → chicken broth or water with a pinch of salt. Chicken broth adds slightly richer flavor; water will work but use a touch more salt.
sunchokes (Jerusalem artichokes) → baby fingerling potatoes or parsnips. Cut into similar-sized pieces and roast until tender. Potatoes take slightly longer; parsnips have a sweeter note.
black garlic cloves → 2–3 cloves fresh roasted garlic, mashed, plus ½ teaspoon balsamic vinegar. Won't have the exact umami depth, but adds garlicky sweetness and acidity.
fresh rosemary → fresh thyme or oregano. Use the same amount; thyme is more delicate and oregano adds a spicier Mediterranean note.