Quinoa and Roasted Root Vegetables

Makes : Yield_value_display8 Yield_measureservings Prep10 minsCook30 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

360

Total Fat

21g

Saturated Fat

2.5g

Sodium

240mg

Total Carbs

38g

Dietary Fiber

6g

Sugars

12g

Protein

5g

Calcium

39mg

Iron

2mg

Potassium

393mg

Ingredients
  1. 1/2 cup olive oil, divided
  2. 6 Tbsp. Maille® Rich Country Dijon Mustard Blend, divided
  3. 1 small sweet potato, peeled and cut into chunks, (about 2 cups)
  4. 1 medium parsnip or turnip, peeled and cut into chunks, (about 1 cup)
  5. 1 small red onion, coarsely chopped, (about 1 cup)
  6. 2 Tbsp. white balsamic vinegar
  7. 3 cups cooked, cooled quinoa
  8. 1/2 cup dried cranberries
  9. 1/4 cup coarsely chopped toasted pecans

Directions

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1. Preheat oven to 425°. Spray rimmed baking sheet with no-stick cooking spray.

2. Combine 1 Tbsp. olive oil with 3 Tbsp. Maille® Rich Country Dijon Mustard Blend in large bowl. Add vegetables and toss. Arranged on prepared pan and bake 30 minutes or until golden and tender.

3. Combine remaining 7 Tbsp. olive oil, 3 Tbsp. Mustard and vinegar in large bowl. Add quinoa, dried cranberries and pecans and toss. Gently stir in roasted vegetables and season, if desired, with salt and pepper.