Roasted Delicata Squash, Golden Beet, Carrot & Poblano Red Quinoa with Quick Turmeric Lemon Dressing
oasted Delicata Squash, Golden Beet, Carrot & Poblano Red Quinoa with Quick Turmeric Lemon Dressing
Course Entree
Cuisine Vegetarian
Prep Time 7minutes
Cook Time 28minutes
Total Time 35minutes
Servings 4
Calories 483kcal
Author Robin Gagnon
Ingredients
2delicata squashsmall
1golden beetmedium
2-3large carrots
3poblano peppers
1 1/2tspolive oil
1/4tspcardamom
1/4tspsea salt
1/8tspsage
Toasted Walnut-Garlic Red Quinoa
1/2cupred quinoa
1oz.walnutschopped
1clovegarlicminced
1cupvegetable stock
Quick Turmeric Lemon Dressing
juice of one fresh lemon
1 1/2tspolive oil
1 1/2tsppure maple syrup
1/2tspground turmeric
Instructions
Preheat the oven to 425 degrees.
Cut the Delicata squash into 1/3rd to 1/2 inch sliced, and deseed. Peel and slice the golden beets and carrots into bite sized pieces. Deseed and chop the poblano peppers, then toss with olive oil, cardamom, sea salt and sage.
Spread the coated vegetables out onto a large sheet pan and roast for 15 minutes. Turned the vegetables over and roast another 5 minutes. At that point remove any vegetables that are in danger of overcooking and set aside. Roast the rest for 7-8 more minutes.
Serve over the Toasted Walnut-Garlic Red Quinoa and drizzled the Turmeric Lemon Dressing over the plate.
Toasted Walnut-Garlic Red Quinoa
Place a skillet over medium-high heat. Once hot add the quinoa and walnuts, toss for a couple minutes, then add the garlic. Once garlic is mostly cooked, add the stock, then reduce to a simmer and cover. Cook until tender and liquid is absorbed.
Quick Turmeric Lemon Dressing
Pour the four ingredients into a covered bottle and shake well.