Dinner Tonight: Lemon Herb Quinoa + Roasted Spring Root Vegetables

March 25, 2013

This is the kind of meal that leaves you feeling particularly virtuous, that you'll want to brag about (subtly, of course) at the office tomorrow. You'll almost feel the glow of that halo as you pack up the leftovers for your kids' lunch -- just look at those green polka-dotted, protein-packed grains. A mess o'vegetables on the side (buttered, because that's just good sense) can't hurt. Yum! A dinner well done. 

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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Lemon Herb Quinoa with Hemp Seeds, Spring Peas and Basil by Gena Hamshaw

Roasted Spring Root Vegetables with Horseradish Thyme Butter by Lucy Mercer

The Grocery List

vidalia onions
fresh thyme
green peas (fresh or frozen)
hemp seeds (optional)

We bet you have Dijon mustard, carrots, olive oil, salt, pepper, maple syrup, lemons, vinegar, and butter at home already. If not, add them to your shopping list, as you'll need those, too. 

The Plan

1. Start with the roasted root vegetables. Prep them, and toss in the oven for 45 minutes. 

2. Now focus on the quinoa! Cook the peas and quinoa, fluff it up and toss everything together. Dress and let rest at room temp while you finish up the rest of the meal. 

3. When the vegetaables are just about done, melt together the horseradish and buttery herb mixture. Dress the roasted vegetables and serve alongside a generous help of quinoa. Gobble up!


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Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.