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Recipes

Roasted Winter Veggies with Quinoa

Cook Time
45 minutes
Serves
5
Calories
310
Protein
9 g
Total Fat
14 g
Saturated Fat
2 g
Carbohydrates
40 g
Dietary Fiber
7 g

Ingredients

  • 6 oz sweet potatoes, sliced
  • 6 oz Koabocha squash, diced
  • 6 oz green beans, trimmed
  • 1 bulb fennel, sliced
  • 3 tbsp olive oil
  • 1/2 tsp red chili flakes
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 3 star anise
  • 2 tbsp unsalted pistachios
  • 1 cup quinoa
  • 1/2 cup lemon juice
  • 2 1/2 cups chicken broth

Preparation

  1. Preheat the oven to 400 degrees.
  2. In a small pot, combine chicken broth, lemon juice, and quinoa.
  3. Bring the mixture to a boil, reduce heat, and simmer for 15 minutes or until quinoa is tender.
  4. Remove pot from heat, drain excess liquid, and set aside.
  5. Heat a small saute pan over medium heat and lightly toast the pistachios.
  6. Cool pistachios, and then lightly grind them in a food processor. Set aside.
  7. In a large bowl, toss all vegetables with olive oil, salt, red chili flakes, and nutmeg until veggies are coated. 
  8. Place vegetables in a roasting pan with star anise and roast for 30 to 40 minutes or until all vegetables have softened.
  9. Mix quinoa with the vegetables and top with roasted pistachios.

Tags: Side Dish, Dinner, Recipes, Lunch

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