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Quinoa with Roasted Veggies
Serves 4 to 6
Time 1 hr
For a great meal on the go, add a can of your favorite beans to this salad, wrap it in a whole grain or gluten-free wrap and enjoy.
Special Diets:
Ingredients
- 1 cup 1/2-inch cubes peeled butternut squash
- 1 cup 1/2-inch cubes peeled sweet potato
- 1 tablespoon onion granules
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3/4 cup quinoa, rinsed and drained
- 1 1/2 cup low-sodium vegetable broth
- 1/2 cup slivered almonds, toasted
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon (about 2 tablespoons)
Method
Preheat the oven to 350°F.
In a large mixing bowl, stir together squash, sweet potato, onion granules, salt and pepper until evenly coated.
Place on a rimmed baking sheet lined with parchment paper and roast until squash and potatoes are fork-tender, about 40 minutes.
Meanwhile, in a small saucepot bring quinoa and broth to a boil.
Reduce heat to low, cover and cook until all the liquid is absorbed, about 15 minutes.
Remove from heat and let stand 5 minutes.
In a large bowl, toss together roasted vegetables, quinoa, almonds, parsley and lemon juice.
Serve warm or at room temperature.
Nutritional Info:
Per serving: 170 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 140mg sodium, 24g carbohydrates (4g dietary fiber, 3g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup 1/2-inch cubes peeled butternut squash
- 1 cup 1/2-inch cubes peeled sweet potato
- 1 tablespoon onion granules
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3/4 cup quinoa, rinsed and drained
- 1 1/2 cup low-sodium vegetable broth
- 1/2 cup slivered almonds, toasted
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon (about 2 tablespoons)