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Quinoa with Roasted Winter Vegetables

Chelsea Fisher
  • 0 minutes
  • Serves 6

INGREDIENTS

1 cup

Carrots

1 cup

Cherry tomatoes

12 cloves

Garlic

3 tbsp

Italian parsley

1 cup

Parsnips

2

sprigs Rosemary

2

Scallions

3

Shallots, medium

1 cup

Turnips

4 cups

Water or stock

2 cups

Quinoa

1

Sea salt

2 2/3 tbsp

Olive oil

2 cups

Butternut squash, peeled and in 1 inch dice