Yield: 10 (1/2 cup) servings Cooking Time: 30 minutes
Prep Time: 10 minutes Total Time: 40 minutes
1 cup quinoa, dry 1 tablespoon olive oil
1 ¾ cups water ½ cup red bell pepper, chopped
1/3cup yellow squash, chopped ½ cup plum tomato, chopped
1/3cup zucchini squash, chopped ½ teaspoon paprika
½ teaspoon kosher salt ½ cup scallions, cut into ¼ inch bias
¾ teaspoon ground black pepper ¼ cup Italian parsley, chopped
2 cups butternut squash, chopped 2 tablespoons lemon juice
dash of nutmeg Non-stick cooking spray
Follow the prep technique next to each ingredient. Preheat oven to 350˚F. In a medium sauce pan with a lid place water and bring to a boil. Add the quinoa and bring it back to a boil. Cover and lower heat to low. Simmer for 15-20 minutes. Fluff quinoa and set aside.
Meanwhile season the yellow and zucchini squash with salt and pepper, spray nonstick cooking spray on the vegetables and place on prepared sheet pan. Season the butternut squash with nutmeg and place on prepared sheet pan. Roast vegetables in the oven for approximately 12-15 minutes. The butternut squash may take around 20 - 25 minutes depending on the oven.
In a skillet sauté the red peppers, tomatoes and Scallions in olive oil until fragrant, add lemon juice and paprika. Combine cooked quinoa with all the vegetables, fold in the parsley and serve.
sat fat 0.21g
- low carbohydrate / low sugar
- low fat / low saturated fat
- low sodium
- tree nut-free
- whole food, plant-based
- whole grain
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