Kitchen Sink Recipe: Roasted Vegetable Quinoa Salad...

by

Each month, Drawl features a recipe that can be adapted to include whatever you have on hand… everything but the “kitchen sink.” For Fall, we’re making quinoa with roasted root vegetables, but you could easily swap the squash and turnips for bell peppers, zucchini, carrots, broccoli, eggplant, or any other veggies you have lying around. Roasted Root Vegetable Quinoa Salad Serves 4 Ingredients 1 c. chicken broth (or other neutrally-flavored liquid) 1 c. water 1 c. quinoa, soaked and rinsed 2 c. diced butternut squash 1 c. diced rutabaga turnips 1 c. diced red onion 1 tbsp. kosher salt 1 tsp. freshly cracked black pepper 1 tsp. extra virgin olive oil ½ c. dried cranberries 1 c. chopped fresh parsley (optional) Procedure Preheat oven to 375 degrees. Combine water and broth in medium saucepan,...

read more
s2Member®