Roasted Veggies With Quinoa |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
from Meatout Monday's weekly e-newsletter. Ingredients:
1 butternut squash, peeled & chopped |
1 bunch asparagus, chopped |
1 parsnip, peeled & chopped |
1 bunch carrot, peeled & chopped |
1 sweet potato, peeled & chopped |
1 red onion, chopped |
2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon ground black pepper |
1 cup quinoa, seeds |
Directions:
1. Toss vegetables with olive oil, salt, thyme, and pepper.
2. Arrange vegetables in single layer on baking sheet and bake at 400 degrees for 40-50 minutes, turning once halfway through.
3. While veggies are baking, combine 2 cups of water and quinoa seeds in a pot over the stove; add a dash of salt and bring to a boil.
4. Reduce heat, cover, and simmer for 15 minutes; fluff with a fork.
5. Spoon vegetables onto quinoa and enjoy.
|
|