QUINOA WITH BUTTERY ROASTED VEGETABLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Prepare the quinoa according to the package directions. Set aside to cool.
- In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
- Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
- Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
- Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
- To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.
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Tawfiq sweis Majdi
[email protected]This recipe is easy to make and it's always a crowd-pleaser.
Hameed Ahmad
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
NOLBADE
[email protected]This dish is perfect for a healthy and satisfying lunch or dinner.
Anmol Basnet
[email protected]I'm a vegetarian and I love this recipe. It's a great way to get my protein and vegetables in one meal.
Lakeesha Mugeshi
[email protected]This recipe is a great way to meal prep for the week. I make a big batch on Sunday and then I have lunch and dinner ready to go all week.
Rishi Siewdath
[email protected]I love the versatility of this recipe. I often change up the vegetables depending on what I have on hand.
Julianna Moore
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the roasted vegetables and the quinoa.
HA_roon Bashir
[email protected]I've been making this recipe for years and it's always a favorite. It's a great way to use up leftover vegetables.
Fatimah Rabbani
[email protected]This dish is perfect for a potluck or party. It's easy to transport and it always gets rave reviews.
Mumtaz hussain Hussain
[email protected]I'm not a big fan of quinoa, but this recipe changed my mind. The roasted vegetables add so much flavor that I couldn't get enough of it.
Sabrina Harris
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Almamy Kanu
[email protected]I love the combination of roasted vegetables and quinoa in this dish. It's a great healthy and satisfying meal.
Kyle Samuel
[email protected]This recipe is a great way to get your daily dose of vegetables. It's also very easy to make.
Samir Khati
[email protected]I've made this recipe several times and it's always a success. The vegetables are always perfectly roasted and the quinoa is always cooked just right.
Gabby Ramirez
[email protected]This dish is delicious and healthy. I especially love the roasted vegetables.
Ri Doy
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I often add some chopped nuts or seeds for extra crunch.
Udodi Dike
[email protected]This recipe was a hit with my family! The vegetables were roasted to perfection and the quinoa was fluffy and flavorful. I will definitely be making this again.