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Ingredientes
- 1 1/2 c. quinoa
- 4 c. water
- 1/2 tsp salt
- 1 med turnip, peeled and cubed
- 4 med carrots, cut on the diagonal
- 1 sm rutabaga, peeled and cubed
- 1 c. peeled cubed butternut squash
- 1 tsp extra virgin olive oil
- 1 sm yellow onion, diced
- 1 lrg garlic clove, chopped
- 1/4 c. minced fresh sage leaves Salt and white pepper
Direcciones
- Makes 8 servings
- 1. Rinse quinoa well in cool water to remove sticky outer coating. In a medium saucepan, combine rinsed quinoa with water and salt. Bring to a boil, then simmer, covered, till just cooked (about 10 min). Drain, rinse with cool water, and set aside.
- 2. While quinoa is cooking, combine turnips, carrots, rutabaga, and squash in a large pot with a vegetable steamer. Steam vegetables for 7 to 10 min, or possibly till tender.
- 3. In a large nonstick skillet, saute/fry onion and garlic in oil till onion is softened, about 4 min. Stir in sage leaves and cook just till sage is lightly browned and fragrant, 1 to 2 min.
- 4. Add in quinoa and vegetables to skillet and toss well to combine. Add in salt and pepper to taste, heat through if necessary, and serve warm.
- VEGAN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 8 servings | |
| Calories 157 | |
| Calories from Fat 25 | 16% |
| Total Fat 2.77g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 184mg | 8% |
| Potassium 433mg | 12% |
| Total Carbs 28.57g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.57g | 2% |
| Protein 5.45g | 9% |
