I 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.
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 15 minutes!
Pour it into a bowl and let it cool while you get everything else ready.
Next, 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.
Now, grab a stick of Land O Lakes® Salted Butter, otherwise known as the most oft-used ingredient in my kitchen.
Melt it in a small skillet along with some garlic…
Then pour ¾ of this delicious concoction over all the veggies.
Sprinkle the veggies with salt and pepper, then pop them into a 400 degree oven…
And roast them until they’re soft and brown around the edges. Yum! I love roasted veggies anyway, but the salty butter sends them way, way, way (times a million) over the top. I could pop these into my mouth like candy!
Now, remember the remainder of that butter/garlic mixture? I’m going to turn it into a dressing for the finished dish. Pour it into a bowl…
Then squeeze in a good amount of lemon juice…
Sprinkle in some salt and pepper… And whisk/stir this together.
Pine 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.
Now everything gets thrown into a bowl together! The quinoa, half a package of arugula, the roasted vegetables, the pine nuts, and---get ready---a load of Parmesan shavings. Good things are about to happen here!
Drizzle in the buttery, lemony vinaigrette…
And toss this all together.
I 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 will absolutely love it!
Here’s the full recipe, friends.
Quinoa with Roasted Vegetables and Arugula
Yield: 4-6 servings
Prep Time: 30 minutes
Total Time: 45 minutes
1 cup quinoa, uncooked
3 cloves garlic, minced
4 tablespoons Land O Lakes® Salted Butter
1/2 red onion, peeled and cut into large chunks
1/2 butternut squash, peeled, seeded, and cut into large chunks
2 large carrots, peeled, halved, and cut into 1-inch pieces
2 large parsnips, peeled, halved, and cut into 1-inch pieces
Salt and pepper to taste
4 tablespoons pine nuts
6 ounces baby arugula leaves
1 cup Parmesan shavings, divided
Preheat the oven to 400 degrees.
Prepare quinoa according to package directions.
In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
Arrange the vegetables on a large baking sheet with sides. Pour over half of the melted garlic butter, sprinkle on salt and pepper, and toss to coat. Roast the vegetables for 35 to 40 minutes, tossing occasionally, until they’re nice and deep golden brown. Remove them from the oven and set them aside to cool slightly.
Add the pine nuts to the same skillet over low heat and toast them for 5 to 7 minutes, tossing occasionally, until light golden brown. Set aside.
Place cooked quinoa in a large bowl. Toss in the roasted vegetables and half the Parmesan shavings. Squeeze lemon in the remaining melted garlic butter and add to roasted vegetables. Toss in the arugula (it will wilt slightly) and the pine nuts, then sprinkle the rest of the Parmesan on top.
Serve warm or at room temperature.
Ree Drummond, The Pioneer Woman, has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is
sponsored by Land O'Lakes.