Lunch: Quinoa with Buttery Roasted Vegetables

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Quinoa with Buttery Roasted Vegetables

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 cup Quinoa, Uncooked
3 cloves Garlic, Minced
4 Tablespoons Land O Lakes® Salted Butter
1/2 whole Red Onion, Peeled And Cut Into Large Chunks
1/2 whole Butternut Squash, Peeled, Seeded, And Cut Into Large Chunks
2 whole Large Carrots, Peeled, Halved, And Cut Into 1-inch Pieces
2 whole Large Parsnips, Peeled, Halved, And Cut Into 1-inch Pieces
Salt And Pepper, to taste
4 Tablespoons Pine Nuts
6 ounces, weight Baby Arugula Leaves
1 cup Parmesan Shavings, Divided
Lemon

Instructions

Preheat the oven to 400 degrees.
Prepare quinoa according to package directions. Set it aside to cool.
In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
Arrange the vegetables on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on salt and pepper, and toss to coat. Roast the vegetables for 35 to 40 minutes, tossing occasionally, until they’re nice and deep golden brown. Remove them from the oven and set them aside to cool slightly.
Add the pine nuts to the same skillet over low heat and toast them for 5 to 7 minutes, tossing occasionally, until light golden brown. Set aside.
Place cooked, cooled quinoa in a large bowl. Toss in the roasted vegetables and half the Parmesan shavings. Squeeze lemon in the remaining melted garlic butter and add to roasted vegetables. Toss in the arugula (it will wilt slightly) and the pine nuts, then sprinkle the rest of the Parmesan on top.
Serve warm or at room temperature.