May Salad

MAY SALAD

QUINOA WITH BUTTERY ROASTED VEGETABLES

PREP TIME: DIFFICULTY:

30 Minutes Easy

SERVES COOK TIME:

Four-Six 45 Minutes

INGREDIENTS

  • 1 cup Quinoa, Uncooked
  • 3 cloves Garlic, Minced
  • 4 Tablespoons Land O Lakes® Salted Butter
  • 1/2 whole Red Onion, Peeled and Cut Into Large Chunks
  • 1/2 whole Butternut Squash, Peeled, Seeded, and Cut Into Large Chunks
  • 2 whole Large Carrots, Peeled, Halved, and Cut Into 1-inch Pieces
  • 2 whole Large Parsnips, Peeled, Halved, and Cut Into 1-inch Pieces
  • Salt And Pepper, to taste
  • 4 Tablespoons Pine Nuts
  • 6 ounces, weight Baby Arugula Leaves
  • 1 cup Parmesan Shavings, Divided
  • Lemon

INSTRUCTIONS

Preheat the oven to 400 degrees. Prepare quinoa according to directions. Set it 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 vegetables on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on salt and pepper, and toss to coat. Roast the vegetables for 35 to 40 minutes, tossing occasionally, until they’re nice and deep golden brown. Remove them from the oven and set them aside to cool slightly. 

Add the pine nuts to the same skillet over low heat and toast them for 5 to 7 minutes, tossing occasionally, until light golden brown. Set aside. 

Place cooked, cooled quinoa in a large bowl. Toss in the roasted vegetables and half the Parmesan shavings. Squeeze lemon in the remaining melted garlic butter and add to roasted vegetables. Toss in the arugula (it will wilt slightly) and the pine nuts, then sprinkle the rest of the Parmesan on top. Serve hot or cold. ENJOY!

Ree Drummond, The Pioneer Woman, has partnered with Land O’ Lakes for exclusive endorsement of Land O’ Lakes Butter. This blog post is sponsored by Land O’ Lakes.

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