Roasted Winter Vegetables with Cranberry Studded Quinoa
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Calories: 359 per serving
Percent from Fat: 31%
Food as MedicineSM Ingredient: Cauliflower
Food as MedicineSM TipLike garlic, cauliflower contains allicin, which can lower stroke risk.
Culinary Taste TipThe vegetables sweeten as they roast.
Culinary Technique TipCauliflower stems and leaves are edible and good for cooking in soup stocks.
Ingredients1½ cups low-sodium chicken broth
¾ 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
PreparationHeat 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.
SubstitutionsDried cherries may replace the cranberries, small baby carrots may replace the cauliflower.
Nutritional AnalysisTotal 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.
Comments on Roasted Winter Vegetables with Cranberry Studded Quinoa
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.
WOW! CAN'T WAIT TO TRY IT.
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