Cooking Classics: Roasted Root Vegetables With Quinoa

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Cooking Classics

The Technique

Roasted Root Vegetables With Quinoa

Earthy vegetables roasted just so accompanied with ancient grains are a delicious & healthy way to enjoy a variety of reliable winter produce staples. This root vegetable based salad featuring turnips, parsnips, carrots & new potatoes is versatile as it may be packed for healthy lunches with a bit of grilled chicken or served as a side dish with beef cuts such as New York strip steaks & ribeyes for a modern approach to these timeless favorites. Learn how to make a lovely roasted root vegetable & grain salad perfect for many meal solutions.

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Roasted Root Vegetables With Quinoa

1/2 cup cooked Basic Quinoa
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley
Kosher salt & freshly ground pepper
Classic Roasted Root Vegetables
Lemon-Honey Vinaigrette

Combine the Basic Quinoa, the olive oil, the lemon juice, the parsley & a smattering of salt & pepper in a small bowl. Arrange the Classic Roasted Root Vegetables between 4 plates, then top with the quinoa mixture. Drizzle with a bit of the Lemon-Honey Vinaigrette.

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How To Use Cooked Quinoa

Quinoa can be used in hot & cold recipe applications. The fine texture adds wonderful interest to a variety of salads & side dishes such as Walnut-Goat Cheese Spring Salad. Follow these additional pointers for success in your own kitchen.


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When preparations are to be made for cold salad applications, drizzle with a little olive oil & allow it to cool completely. Chill well & add the remaining ingredients or integrate as directed according to specific recipe applications. Cooked quinoa can be added to soups to boost nutritional value. Spoon a bit into bowls just before serving. 

The Tune
“On The Sunny Side Of The Street” Billie Holiday 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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