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