Quinoa with Buttery Roasted Vegetables
INGREDIENTS
1 cup quinoa*
8 tbsp. (1 stick) butter*
3 cloves garlic*, minced
2 large carrots, peeled, halved lengthwise and cut into 1-inch pieces
2 large parsnips, peeled, halved lengthwise and cut into 1-inch pieces (if you can’t find parsnips, just double up on carrots)
½ red onion cut into large chunks
½ butternut squash, peeled, seeded and cut into large chunks
Kosher salt* and freshly ground black pepper*
Juice of 1 lemon*
¼ cup pine nuts
6 oz. baby arugula leaves
1 cup Parmesan cheese*
DIRECTIONS
Preheat the oven to 400 degrees.
Prepare the quinoa according to the package directions. Set aside to cool.
In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
Arrange the carrots, parsnips, red onion and squash on a large, rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they’re nice and deep golden brown, 35-40 minutes. Set aside to cool slightly.
Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice, and some salt and pepper, and whisk. Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside. To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and parmesan cheese. Toss it all together and serve while still warm or at room temperature.
WINE PAIRING
Sauvignon Blanc, Pinot Grigio, Chardonnay, Pinot Noir
KID VERSION
My kids like this meal, deconstructed. I serve them a little pile of quinoa (with or without dressing, depending on what you think your kids will like), along with little piles of roasted carrots, parsnips, squash, pine nuts and parmesan cheese chunks (or chunks of any cheese you have on hand).
*Recipe courtesy of Ree Drummond (The Pioneer Woman)
