Warm Quinoa Salad

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1 1/2 cups quinoa

1/2 lb. butternut squash, cut into ½” cubes

1/2 lb. Brussels sprouts, trimmed, halved

1/2 lb. broccoli, trimmed, cut into florets or bite size pieces

1/4 lb. carrots, cut into bite size pieces

1 large bell pepper, seeds and stem removed, chopped

1/4 cup canola oil

6-8 fresh thyme sprigs or ½ teaspoon dried thyme

Juice of 1 lemon

1 garlic clove, minced

1 tablespoon Dijon mustard

1 tablespoon sugar

1/3 cup olive oil

10-12 large, fresh basil leaves, chopped

No Salt Seasoning and Pepper, to taste

Preheat oven to 400 degrees.

Cook the quinoa according to package directions.

On a large baking sheet, spread out the vegetables (through bell pepper). Brush the canola oil over the vegetables; sprinkle with thyme, no salt seasoning and pepper. Roast the vegetables for 20-25 minutes.

For the vinaigrette, in a small bowl, whisk together the lemon juice, garlic, mustard, sugar, no salt seasoning and

pepper. Add the olive oil and continue to whisk together.

To serve, in a large bowl add the quinoa, vegetables and vinaigrette. Mix well. Garnish with fresh basil. Serve immediately.

Note: You can add or replace any of the vegetables listed above with other autumn vegetables, such as sweet potatoes, parsnips, pumpkin, acorn squash, etc.

Sponsor: Intermountain Medical Center Heart Institute

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