| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Veglife1 |
8 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Quinoa |
| 4 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
md |
Turnip; peeled and cubed |
| 4 |
md |
Carrots; cut on the diagonal |
| 1 |
sm |
Rutabaga; peeled and cubed |
| 1 |
c |
Peeled cubed butternut squash |
| 1 |
ts |
Olive oil |
| 1 |
sm |
Yellow onion; diced |
| 1 |
lg |
Garlic clove; minced |
| 1/4 |
c |
Chopped fresh sage leaves |
|
|
Salt and white pepper |
INSTRUCTIONS
Makes 8 servings
1. Rinse quinoa well in cold water to remove sticky outer coating. In a
medium saucepan, combine rinsed quinoa with water and salt. Bring to a
boil, then simmer, covered, until just cooked (about 10 minutes). Drain,
rinse with cold 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 minutes, or until tender.
3. In a large nonstick skillet, saute onion and garlic in oil until onion
is softened, about 4 minutes. Stir in sage leaves and cook just until sage
is lightly browned and fragrant, 1 to 2 minutes.
4. Add quinoa and vegetables to skillet and toss well to combine. Add salt
and pepper to taste, heat through if necessary, and serve hot.
VEGAN
PER SERVING: 160 CAL (13% from fat), 5.5g PROT. 2.3g FAT. 29g CARB,
168 mg SOD. 0mg CHOL, 6g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 61
Converted by MM_Buster v2.0l.
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