Ingredients

The following ingredients have 4 Servings
  • 2 delicata squash (small )
  • 1 golden beet (medium )
  • 2-3 large carrots
  • 3 poblano peppers
  • 1 1/2 tsp olive oil
  • 1/4 tsp cardamom
  • 1/4 tsp sea salt
  • 1/8 tsp sage
  • 1/2 cup red quinoa
  • 1 oz. walnuts (chopped)
  • 1 clove garlic (minced)
  • 1 cup vegetable stock
  • juice of one fresh lemon
  • 1 1/2 tsp olive oil
  • 1 1/2 tsp pure maple syrup
  • 1/2 tsp ground turmeric

Instruction

  • Preheat the oven to 425 degrees.
  • Cut the Delicata squash into 1/3rd to 1/2 inch sliced, and deseed. Peel and slice the golden beets and carrots into bite sized pieces. Deseed and chop the poblano peppers, then toss with olive oil, cardamom, sea salt and sage.
  • Spread the coated vegetables out onto a large sheet pan and roast for 15 minutes. Turned the vegetables over and roast another 5 minutes. At that point remove any vegetables that are in danger of overcooking and set aside. Roast the rest for 7-8 more minutes.
  • Serve over the Toasted Walnut-Garlic Red Quinoa and drizzled the Turmeric Lemon Dressing over the plate.