Herb-Stuffed Cornish Game Hen with Quinoa and Root Vegetables

1.Prepare the Quinoa: Combine the rinsed quinoa and chicken stock (or water) in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.

2.Make the Stuffing: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the diced onion and celery and sauté for 5 minutes until softened. Add the mushrooms and cook until they release their moisture and brown slightly, about 5-7 minutes.

3.Combine Stuffing Ingredients: Transfer the cooked vegetables to a bowl. Add the cooked quinoa, fresh parsley, thyme, and sage. Season generously with salt and pepper. Mix well and allow the stuffing to cool slightly.

4.Preheat and Prepare Vegetables: Preheat your oven to 200°C (395°F). Toss the chopped carrots, parsnips, and potatoes with 1 tbsp of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet or roasting pan.

5.Prepare the Hens: Pat the Cornish Game Hens completely dry with paper towels. This ensures crispy skin. Rub the skin all over with 2 tbsp of olive oil or melted butter. Season the outside of the hens generously with kosher salt, black pepper, and smoked paprika.

6.Stuff and Truss: Loosely fill the cavity of each hen with the quinoa stuffing mixture (do not pack tightly, as the stuffing expands). Secure the legs of each hen together using kitchen twine. Place the stuffed hens directly on top of the root vegetables in the roasting pan.

7.Roast the Hens: Place the roasting pan in the preheated oven. Roast for 60 to 75 minutes. The hens are done when the internal temperature of the thigh registers 80°C (175°F) and the juices run clear.

8.Rest and Serve: Once cooked, remove the hens from the oven and transfer them to a cutting board. Tent loosely with foil and let them rest for 10 minutes before serving. Serve the hens alongside the roasted root vegetables and the quinoa stuffing.