Quinoa & Legumes with Roasted Root Vegetables, Dried Fruits, Seeds, & Nuts
Safe Food Handling Practices
- Wash hands with soap and water before prep/cooking. Wash hands after handling raw foods.
- Upon purchase, refrigerate immediately to temperatures below 40 degrees
- Cook all items thoroughly as described in recipes- Chicken internal temperature of 165°F/Fish internal temperature of 145°F
- Refrigerate leftovers immediately
- Discard leftovers after 24 hours
Items Needed (Other than what was provided)
- Cooking oil (blended olive oil is best)
- One pan for roasting (lined with foil for easy cleaning)
- One sauce pot with lid
- Cutting board
- Knife
- Thermometer
- Serving/stirring spoon
- Tongs
Ingredients in the Recipe Box
- Quinoa (herb and spice packet)
- Chickpeas and edamame beans
- 1 yam - medium diced
- 1 carrot - medium diced
- 1 beet - medium diced
- Baby potatoes - medium diced
- Garlic cloves - sliced
- Onions - medium diced
- Seasoning packet blend
- Dried fruits (cranberries & raisins)
- Seeds (pumpkin, sunflower, sesame, & flax)
- Romesco sauce (contains nuts)
- Pesto sauce (contains cheese)
Instructions
Step 1: Preheat oven to 375°F.
Step 2: In a medium pot with a lid- Heat 1 tablespoon of oil on medium high heat for 10 seconds. Add the quinoa and toast for 10 seconds.
Step 3: Add 12 ounces of water to the pot with the herbs and spices packet 1. Stir and reduce the heat to low. Cook for 15 minutes.
Step 4: When quinoa is cooked, rinse chickpeas and edamame beans. Add them to the pot and cook for 1 minute. Fluff gently, then add olive oil. Season or toss with your favorite dressing to taste.
Step 5: Scrub all root vegetables (leaving the peel on increases the nutrients in vegetables). Root vegetables cut into similar sizes will cook at the same rate. Toss vegetables on oil with sliced garlic and sprinkle with the seasoning packet 2.
Step 6: Place vegetables on the foil lined roasting pan. Roast vegetables until tender and a fork pierces the vegetable without resistance, about 10-20 minutes. Carefully remove vegetables from the oven and rest to cool.
Step 7: Serve quinoa mix on a plate or bowl. Using a tong arrange the roasted vegetables over the grains. Garnish with dried fruits and seeds. Cut the corner of the bags of Romesco and pesto sauce. Squeeze over the bowls and enjoy!
Prepared/assembled at:
Livingston Dining Commons
85 Avenue E
Piscataway, NJ 08854
