Substitute your favorite winter squash for the koabocha or sweet potato.

Roasted Winter Veggies w/ Quinoa

INGREDIENTS

6 oz sweet potatoes, sliced or diced

6 oz Koabocha squash, sliced or diced

6 oz green beans, trimmed

1 bulb fennel, sliced

3 tbsp olive oil

1/2 tsp red chili flakes

1/4 tsp nutmeg

1 tsp salt

3 star anise

2 tbsp unsalted pistachios

1 cup quinoa

1/2 cup lemon juice

2 1/2 cups chicken or vegetable broth

DIRECTIONS

Preheat the oven to 400 degrees.

In a small pot, combine broth, lemon juice, and quinoa. Bring the mixture to a boil, reduce heat, and simmer for 15 minutes or until quinoa is tender. Remove pot from heat, drain excess liquid, and set aside. Heat a small saute pan over medium heat and lightly toast the pistachios. Cool pistachios, and then lightly grind them in a food processor. Set aside.

In a large bowl, toss all vegetables with olive oil, salt, red chili flakes, and nutmeg until veggies are coated. Place vegetables in a roasting pan with star anise and roast for 30 to 40 minutes or until all vegetables have softened. Mix quinoa with the vegetables and top with roasted pistachios.