Yield: 8 servings
|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.