- Preheat the oven to 400 degrees.
- In a small pot, combine chicken 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.
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Roasted Winter Veggies with Quinoa
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