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.
VEGAN
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.