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
