Tuesday, November 8, 2011

Cranberry Curry Quinoa with Roasted Veggies

Adapted from: Peas & Crayons

Cauliflower, butternut squash, and dried cranberries flavored with curry and garlic combine to make a fall favorite and a great option for cooking quinoa. We recommend serving this as a side dish to complete a fall dinner.

  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 butternut squash, cubed
  • 1 head of cauliflower florets
  • 1 cup dried cranberries
  • 1 tsp curry powder
  • 1/2 tsp garlic powder
  • 1 lemon, zested
  • Olive oil cooking spray
  • salt & pepper, to taste
Preheat oven to 450°F. Chop cauliflower and squash. Line baking sheet with aluminum foil. Coat veggies with olive oil spray, salt, and pepper. Roast veggies for 35 minutes, or until golden brown.

Meanwhile, rinse quinoa (unless pre-rinsed already) and boil in 2 cups of chicken broth for 15 minutes. Once quinoa has spiraled out and is nice and fluffy, add dried cranberries, garlic powder, curry powder, and lemon zest. Finally, stir in your roasted veggies.

Yield: 6-8 side servings

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