Quinoa and Roasted Root Vegetables

Name: Quinoa and Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Yield: 8
Ingredients: 1/2 cup olive oil, divided; 6 Tbsp. Maille® Rich Country Dijon Mustard Blend, divided; 1 small sweet potato, peeled and cut into chunks, (about 2 cups); 1 medium parsnip or turnip, peeled and cut into chunks, (about 1 cup); 1 small red onion, coarsely chopped, (about 1 cup); 2 Tbsp. white balsamic vinegar; 3 cups cooked, cooled quinoa; 1/2 cup dried cranberries; 1/4 cup coarsely chopped toasted pecans

Preparation Time10 mins Cooking Time30 mins Makes 8 servings

Nutritional Information

Calories

360 (8 serving)

Total Fat

21g (8 serving)

Saturated Fat

2.5g (8 serving)

Sodium

240mg (8 serving)

Total Carbs

38g (8 serving)

Dietary Fiber

6g (8 serving)

Sugars

12g (8 serving)

Protein

5g (8 serving)

Ingredients List

1/2 cup olive oil, divided
6 Tbsp. Maille® Rich Country Dijon Mustard Blend, divided
1 small sweet potato, peeled and cut into chunks, (about 2 cups)
1 medium parsnip or turnip, peeled and cut into chunks, (about 1 cup)
1 small red onion, coarsely chopped, (about 1 cup)
2 Tbsp. white balsamic vinegar
3 cups cooked, cooled quinoa
1/2 cup dried cranberries
1/4 cup coarsely chopped toasted pecans

Directions

1. Preheat oven to 425°. Spray rimmed baking sheet with no-stick cooking spray.

2. Combine 1 Tbsp. olive oil with 3 Tbsp. Maille® Rich Country Dijon Mustard Blend in large bowl. Add vegetables and toss. Arranged on prepared pan and bake 30 minutes or until golden and tender.

3. Combine remaining 7 Tbsp. olive oil, 3 Tbsp. Mustard and vinegar in large bowl. Add quinoa, dried cranberries and pecans and toss. Gently stir in roasted vegetables and season, if desired, with salt and pepper.