Harvest vegetables and quinoa

Yield: 8 servings

Measure Ingredient
1½ cup Quinoa
4 cups Water
½ teaspoon Salt
1 medium Turnip; peeled and cubed
4 mediums Carrots; cut on the diagonal
1 small Rutabaga; peeled and cubed
1 cup Peeled cubed butternut squash
1 teaspoon Olive oil
1 small Yellow onion; diced
1 large Garlic clove; minced
¼ cup Chopped fresh sage leaves
\N \N Salt and white pepper

Makes 8 servings

1. Rinse quinoa well in cold water to remove sticky outer coating. In a medium saucepan, combine rinsed quinoa with water and salt. Bring to a boil, then simmer, covered, until just cooked (about 10 minutes). Drain, rinse with cold water, and set aside.

2. While quinoa is cooking, combine turnips, carrots, rutabaga, and squash in a large pot with a vegetable steamer. Steam vegetables for 7 to 10 minutes, or until tender. 3. In a large nonstick skillet, saute onion and garlic in oil until onion is softened, about 4 minutes. Stir in sage leaves and cook just until sage is lightly browned and fragrant, 1 to 2 minutes.

4. Add quinoa and vegetables to skillet and toss well to combine. Add salt and pepper to taste, heat through if necessary, and serve hot.


PER SERVING: 160 CAL (13% from fat), 5.5g PROT. 2.3g FAT. 29g CARB, 168 mg SOD. 0mg CHOL, 6g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 61 Converted by MM_Buster v2.0l.

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