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Roasted Root Vegetables on Quinoa with Yogurt sauce
WHAT WOULD CATHY EAT13Ingredients
50Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 10 cups root vegetables (peeled, cubed, any combination of carrots, sweet potatoes, winter squash, turnips, parsnips, rutabagas, brussels sprouts or beets)
- 2 Tbsp. olive oil
- 1/4 tsp. salt (coarse or flaky)
- 1/4 tsp. freshly ground black pepper (or more to taste)
- 2 Tbsp. pomegranate molasses (if you can’t find it, make your own)
- 1 Tbsp. maple syrup (or agave nectar)
- 2 cups quinoa (rinsed well if not the pre-rinsed variety)
- 3 cups water
- 1 cup soy yogurt (or nonfat, regular, not Greek)
- 1 Tbsp. fresh dill
- 1 Tbsp. prepared horseradish
- 1/4 tsp. lemon zest (fresh)
- 1/4 tsp. salt
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