Quinoa & Vegetables Recipe

Ah…Spring! Time to toss off the old and spring into the new. If you are like me it is time to transition the wardrobe, get a new hair cut…and dig for recipes with veggies and a lighter touch. This recipe packs a punch of goodness in flavor and texture. I think you will enjoy!


Quinoa with Roasted Vegetables and Arugula


Ingredients                                                                                        Yield: 4-6 servings                                                                                               

1 cup quinoa or whole wheat cous cous, uncooked

3 cloves garlic, minced

4 tablespoons butter

1/2 red onion, peeled and cut into large chunks

1 large sweet potato cut into medium chunks

2 large carrots, peeled, halved, and cut into 1-inch pieces

2 large parsnips, peeled, halved, and cut into 1-inch pieces

Salt and pepper to taste

4 tablespoons pine nuts

6 ounces baby arugula leaves

1 cup Parmesan shavings, divided




Preheat the oven to 400 degrees.  Prepare quinoa according to package directions. 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 baking sheet with sides. Pour over half of the melted 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 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.

~ Mary Z.