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, divided; 1 small sweet potato, peeled and cut into chunks, (about 2 cup); 1 medium parsnip or turnip, peeled and cut into chunks, about 1 cup); 1 small red onion, coarsely chopped, (about 1 cup); 3 cups cooked, cooled quinoa; 1/2 cup dried cranberries; 1/4 cup coarsely chopped toasted pecans; 2 tbsp white balsamic vinegar

Preparation Time10 mins Cooking Time30 mins Makes 8

Nutritional Information

Calories

434.31kcal (8 serving)

Total Fat

23.24g (8 serving)

Saturated Fat

2.7g (8 serving)

Trans Fat

0.02g (8 serving)

Cholesterol

0.12mg (8 serving)

Sodium

234.42mg (8 serving)

Total Carbs

48.57g (8 serving)

Dietary Fiber

3.25g (8 serving)

Sugars

8.28g (8 serving)

Protein

10.57g (8 serving)

Ingredients List

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

Directions

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

2. Mix 1 tbsp. olive oil with 3 tbsp. Maille Rich Country mustard in large bowl. Add vegetables and toss. Arranged on prepared pan and bake 30 minutes or until golden and tender.

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