After seven straight days of eating dessert over the holiday break my body was begging me to take a serious sugar detox. On my quest to a nutritious 2017 I started thinking while I love leafy greens, there’s only so much lettuce, kale and spinach a girl can eat. I began doing a little research into healthy grains. What’s the difference between quinoa, farro and freekeh? Are they better than rice? And what the heck is spelt? I was determined to find out. After pouring over countless articles I concluded that quinoa was probably the best route to go. It’s gluten-free, comes in several varieties and packs a ton of nutritional benefits.
I opted for red quinoa because it traditionally holds its shape better than white (and it looks so much prettier in salads). It was easy to pair with my favorite seasonal roasted veggies, and I felt myself becoming healthier the minute I started eating it! Okay, maybe not really, but at least I’m on my way, right? What’s your favorite healthy recipe? Tell me in the comments below!
Photo Credit & Food Styling: Leah Nolan
- 1/2 Cup Chopped Red Onion
- 1/2 Cup Cubed Butternut Squash
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Chopped Parsley
- 2 Tablespoons Olive Oil
- 1/3 Cup Chopped Zucchini
- 1/2 Cup Red Quinoa
- Salt & Pepper
- Preheat the oven to 400 degrees.
- Cut the butternut squash in half and then width-wise into smaller pieces. Use a knife to cut off the skin of the smaller pieces and cut into rough cubes.
- Place the cubed squash, 1/2 cup chopped red onion, 1/3 cup chopped zucchini, 2 tablespoons olive oil and 1 tablespoon minced garlic in a large bowl. Sprinkle with salt and pepper and toss to combine.
- Place this mixture on a baking sheet lined with non-stick foil and roast for 15-20 minutes.
- While this is roasting, place 5 cups of water in a pot over medium-high heat and bring to a boil.
- Add the red quinoa and allow to cook for 12 minutes, strain and dry.
- Toss the quinoa and vegetables together in a large bowl.
- Drizzle with champagne vinegar (optional) and eat up!