Tuesday, November 30, 2010

Roasted Root Vegetables with Quinoa

Even though the official first day of winter is not until December 21st it feels like it is in full swing here in Chicago. The best thing you can do to keep yourself physically and mentally healthy and strong so you can beat all the colds, flu, and winter blues is fill your diet with nutrient rich foods. It is even better to eat foods that are grown locally and seasonally because they will give your immune system a boost when it needs it the most. Check out your local farmers market or grocery store for these delicious winter veggies: carrots, butternut squash, parsnips, beets, rutabagas, turnips, and sweet potatoes. Choose organic whenever possible for the highest quality produce and the highest nutrient value minus all the harmful pesticides and herbicides.

The great thing about this meal is it is not only gluten-free but it is also dairy, corn, soy, and nut free as well. Meaning this meal is safe for anyone with a food allergy or intolerance and it uses one of my favorite grains: quinoa (pronounced qeen wa ).

Roasted Root Vegetables and Quinoa

-Preheat oven to 400 degrees
- Chop selected winter vegetables into 2 inch pieces
I used butternut squash (peeled first), carrots, parsnips, rutabagas, and turnips
- Chop 1/2 onion
- Peel a whole head of garlic
- Place vegetables, garlic cloves, and onion in a large bowl and season with:
- Salt, pepper, rosemary, and thyme
- Spread veggies evenly on a roasting pan and drizzle with:
- Unrefined extra-virgin olive oil
- Roast veggies in the oven for 45 minutes (stir every 15 minutes)

Quinoa cooks like rice just double the water to the desired amount of quiona and simmer for about 25 minutes.

Serve roasted veggies over quinoa and enjoy!

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