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Ginger Scallion Quinoa with Roasted Vegetables
BLOSSOM TO STEM17Ingredients
40Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 7 brussels sprouts (trimmed and quartered)
- 1 inch parsnips (large or 2 small, peeled and cut into 1/2 cubes)
- 1 inch small carrots (large or 2, peeled and cut into 1/2 cubes)
- 1 inch sweet potato (small, peeled and cut into 1/2 cubes)
- 3 inches turnips (small purple-top, peeled and cut into 1/2 cubes)
- 3 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 1/4 cups dry quinoa (225 g)
- 9 scallions (trimmed and thinly sliced, both white and green parts)
- 4 inches ginger (piece of, peeled and finely grated)
- 2 Tbsp. sherry vinegar
- 3 Tbsp. soy sauce (or tamari)
- 3 Tbsp. seed (grape, or other neutral oil)
- 1 tsp. sesame oil
- basil (optional)
- basil (optional)
- mint (optional)
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