Easy Roasted Vegetable Quinoa; PB Recall

TGIF Friday November 18, 2011

First, if you have not heard yet, there was a recall on Smucker's Natural Chunky PB. Salmonella is suspected in the peanut butter sold in 24 States and D.C. Here is THE LINK for the FDA site too.



I saw this really yummy looking recipe over at The Purple Carrot & had to share with you. As many of you know, quinoa is a complete protein so a wonderful grain to use. I wrote a couple posts about it & you can check out one of them HERE. In this post I shared the below info from World's Healthiest Foods:

"Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis."

Here is the recipe from The Purple Carrot:

Easy & Delicious Roasted Vegetable Quinoa
*Works great as both a side dish and entrée

Ingredients:

  • 2 cups uncooked quinoa, made according to package
  • 1 large sweet potato, peeled and cubed
  • 1/2 butternut squash, peeled and cubed (any other seasonal squashes will work too!)
  • 2 heads broccoli, chopped
  • 1 large onion, chopped
  • 2 tablespoons hemp oil (or extra virgin olive oil)
  • Sea salt & fresh ground pepper, to taste

Instructions:

  • Preheat oven at 450 degrees.
  • Coat large cookie sheet pan with oil.
  • Chop vegetables, place on oiled pan, and stir around with hands so that the veggies soak up the oil.
Bake for about 45 minutes, stirring at least every 10 minutes. Oven times could vary, so be sure to keep a close eye on these so they don’t burn.
 
How easy is that & you can always substitute your own choice of veggies! What is your favorite way to use quinoa and/or roast veggies. I am looking for good recipes for roasting veggies!!!

 

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