Roasted Winter Vegetables with Cranberry Studded Quinoa
Nutty, crispy Brussels sprouts and cauliflower provide powerful anti-cancer benefits.
January 6, 2008 and February 17, 2008
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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: 359 per serving
Percent from Fat: 31%
Cusine: American, Vegetarian
Course: Dinner
Diet: Vegetarian
Food as MedicineSM Ingredient: Cauliflower
Food as MedicineSM Tip
Like garlic, cauliflower contains allicin, which can lower stroke risk.Culinary Taste Tip
The vegetables sweeten as they roast.Culinary Technique Tip
Cauliflower stems and leaves are edible and good for cooking in soup stocks.Ingredients
1½ cups low-sodium chicken broth¾ cup organic quinoa, such as Trader Joe's or Bob's Red Mill brands
¼ cup dried sweetened cranberries
3 cups cauliflower florets (10 ounces)
8 ounces small Brussels sprouts, halved lengthwise
1 tablespoon olive oil
½ teaspoon freshly ground black pepper
¼ cup organic barbecue sauce
8 ounces organic extra firm tofu, drained and cut into ¾-inch cubes
½ cup crumbled feta cheese
Preparation
Heat oven to 450°F. Bring the broth to a boil in a medium saucepan. Stir in quinoa and cranberries. Reduce heat; cover and simmer 15 minutes or until most of liquid is absorbed. Turn off heat; let stand covered 5 minutes.Meanwhile, arrange cauliflower and Brussels sprouts on a 15 x 10-inch jelly roll pan or baking sheet with sides. Drizzle oil and sprinkle pepper over vegetables; toss well to coat. Bake 12 to 14 minutes or until the vegetables are browned on the bottom and crisp-tender. Transfer to a large bowl. Add barbecue sauce; toss well. Add tofu; toss lightly. Spoon cooked quinoa mixture onto four serving plates; top with vegetable mixture and feta cheese.
Substitutions
Dried cherries may replace the cranberries, small baby carrots may replace the cauliflower.Tips
Look for organic quinoa at Trader Joe's better markets or Bob's Red Mill brand in the health aisle of many supermarkets.Nutritional Analysis
Total fat (g): 13; Fat calories (kc): 117; Cholesterol (mg): 12.6; Trans fatty acids (g): 0; Saturated fat (g): 3.5; Polyunsaturated fat (g): 0.9; Monounsaturated fat (g): 3.4; Fiber (g): 6.6; Carbohydrates (g): 47.8; Sugar (g): 16.6; Protein (g): 18; Sodium (mg): 360; Calcium (mg): 192.Click here to receive new ChefMD® recipes via e-mail.
Comments on Roasted Winter Vegetables with Cranberry Studded Quinoa
From: slperskie
This sounds great. My Cardiac CRP is 14.52, and this is after I spent a year on Prednisone and have been on a statin and beta-blocker for several years. I'm looking for all the anti-inflammatory foods and recipes I can find.
Sandra Perskie
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