Roasted Winter Vegetable Quinoa (with Special Sauce!)

Its February and the ground has been pretty cold now for quite some time but lucky for our food system, we still have California (and greenhouses) for amazing seasonal produce.

This is the time of year we start getting a bit bored in the kitchen too.  Looking for easy solutions for dinner, not feeling creative, ordering out etc...It goes right along with winter mood of gray skies and chilly weather.

But, that doesn't mean we need to call the pizza guy again!  Here is a pretty simple, amazingly delicious, winter recipe that even has great "leftover" potential.

Enjoy!

 

Roasted Winter Vegetable Quinoa (serves 4-6)

You'll need:

  • 1 Cup Quinoa
  • 1lb. Butternut Squash (peeled and cut)
  • 1lb. Brussel Sprouts (halved)
  • 2 Cups Kale (chopped)
  • 1/4 Cup chopped walnuts
  • 1/4 Cup dried cherries

And for the Special Sauce:

  • 3 TBS Olive Oil
  • 3 TBS Braggs Liquid Aminos
  • 3 TBS Apple Cider Vinegar
  • 2 TBS Sesame Seed Butter
  • 2 Garlic Cloves

Directions:

Preheat the oven to 420 deg.  

Spread Veggies (not kale) on a baking sheet and drizzle with just a bit of olive oil and sea salt

In a Saucepan, combine 1 Cup Quinoa and 2 Cups Water and bring to boil, then reduce heat until light and fluffy

Roast Veggies in oven about 22 min. Then let cool

In a large bowl, combine Quinoa, Veggies, Kale (raw is good), walnuts, cherries

Use a blender, Vitamix preferred, for sauce and combine all and blend away - pour over quinoa and toss like a salad

 

Feel free to mix up the veggies used, after all its the special sauce that keeps me licking my bowl :-)

 

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