What you'll be getting:

Winter Veggies with Quinoa

Per Serving

80 g butternut squash

40 g roasted beets*

150 g beans and carrots mixture*

30 g onions, lightly oiled. 

1/4 c quinoa 

*veggies tossed in a seasoning sauce: white balsamic vinegar, avocado oil, lemon juice, salt, pepper, nutritional yeast, powdered mustard 

Equipment needed: 1 pan w/lid  (large enough for quinoa), 1 lined sheet pan 

Preheat oven to 415. 

Once your oven has reached 415. Put your veggies on the sheet pan, drizzle any extra liquid over top. Set timer for 20 minutes. 

Once your veggies are in the oven, begin cooking your onions on medium heat. (I cooked on #5) Stir occasionally for 5 minutes. The onions will begin taking on some color. 

After cooking for 5 minutes, add the quinoa and 1/2 c of water per serving. 

Cover and cook the quinoa, on medium heat (between 4 and 5) for the remaining time on the timer. (Should be about 14 minutes.)

When the timer goes off, turn burner and oven off, and remove sheet pan from the oven and the lid from the quinoa. First, plate the quinoa on each plate, top with the veggies.  

From start to finish, this meal took 20 minutes to make. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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