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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.
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)
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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.

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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  • 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)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.