Ingredients
3 cups Brussels sprouts, trimmed and halved
1 small butternut squash, peeled and cubed
3 cups purple potatoes, quartered or cubed, depending on size
olive oil
coarse salt
pepper
2 cups of water or vegetable stock
1 cup quinoa, rinsed
salt
1 small butternut squash, peeled and cubed
3 cups purple potatoes, quartered or cubed, depending on size
olive oil
coarse salt
pepper
2 cups of water or vegetable stock
1 cup quinoa, rinsed
salt
Description
Winter Rainbow Roasted Vegetables With Quinoa Recipe. Preheat Oven To 400 Degrees. Chop All Vegetables And Place On A Baking Sheet Or Large Cast Iron Pan In…
Nibbledish
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