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Quinoa with Buttery Roasted Vegetables

Ree Drummond : Food Network
  • 70 minutes
  • Serves 6

INGREDIENTS

6 oz

Baby arugula, leaves

1/2

Butternut squash

2

Carrots, large

3 cloves

Garlic

1

Lemon, Juice of

2

Parsnips, large

1/2

Red onion

1 cup

Quinoa

1

Kosher salt and freshly ground black pepper

1/4 cup

Pine nuts

8 tbsp

Butter, salted

1 cup

Parmesan shavings