Quinoa with Buttery Roasted Vegetables by Ree

DSC_6154I know this is clichéd and predictable and obvious and all that, but I’m going to say it anyway: I love quinoa. It’s grainy (well, that’s kind of obvious!) and it just makes you feel good to eat it. But toss it with arugula, roasted root vegetables, and a light, buttery dressing? Well, it’s pretty much the most heavenly thing you’ll eat all month.


Note: This blog post is sponsored by Land O’ Lakes.


 

DSC_6085


First, cook a package of quinoa according to the package directions. This is as simple as pouring it into boiling water and cooking for anywhere from 5 to 20 minutes! You can rinse the quinoa first if you like, but I rarely do.


 

 

DSC_6060Pour it into a bowl and let it cool while you get everything else ready.


 

 

DSC_6054Next, you need to roast some vegetables, so get those ready! I used carrots, parsnips, and chunks of red onion. I love this combination, since it’s as scrumptious as it is pretty.


 

 

DSC_6059Now, grab a stick of Land O Lakes® Salted Butter, otherwise known as the most oft-used ingredient in my kitchen, otherwise known as my culinary soulmate, also known as my life. Not to be dramatic or anything.


 

 

DSC_6061Melt it in a small skillet along with some garlic…


 

 

DSC_6065Then pour half of this delicious concoction over all the veggies.


 

 

DSC_6072Sprinkle the veggies with salt and pepper, give them a toss, then pop them into a 400 degree oven…


 

 

DSC_6097And roast them until they’re soft and brown around the edges, about 35-40 minutes or so. Yum! I love roasted veggies anyway, but the butter sends them way, way, way (times a million) over the top. I could pop these into my mouth like candy!


 

 

DSC_6077Now, remember the other half of that butter/garlic mixture? I’m going to turn it into a dressing for the finished dish. Pour it into a bowl…


 

 

DSC_6079Then squeeze in a good amount of lemon juice…


 

 

DSC_6082Sprinkle in some salt and pepper, and whisk/stir this together.


 

 

DSC_6088Pine nuts are the final piece of the puzzle: Throw some into a skillet and toast them over low heat for about 5 minutes, tossing them around.


 

 

DSC_6136Now everything gets thrown into a bowl together! First some arugula (or kale…or any green!)…


 

 

DSC_6141The roasted veggies…


 

 

DSC_6145The buttery dressing…


 

 

DSC_6147Then the quinoa, pine nuts, and Parmesan shavings!


 

 

DSC_6150Toss it all together…


 

 

DSC_6154And behold the beauty you have just created.


 

 

DSC_6157I can’t tell you what a gorgeous recipe this is! It’s hard to pigeonhole, too: It’s sort of a salad, sort of a veggie side dish, sort of a vegetarian main dish…and would be perfect as a weeknight dinner or as a Thanksgiving recipe. You can chill everything before tossing it together, or you can toss it while it’s still warm. Use spinach or kale to change it up even further. Lots of directions you can take this.


You will absolutely love it!


Here’s the full recipe, friends.


Note: I have partnered with my friends at Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O’Lakes.


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Published on November 04, 2015 06:47
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