| 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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