Harvest Quinoa and Roasted Veggie Bowl
Akhtar Nawab
0 reviews
Inspired by the bounty of fall's harvest, this warming quinoa bowl is as satisfying as it is delicious. Winter vegetables like butternut squash, sweet potatoes, parsnips, leeks, and celery root are seasoned with fragrant five spice and roasted until sweet and caramelized. The veggies are served over a bed of red quinoa with a tart and tangy corn-cranberry relish and creamy apple cider vinaigrette to bring it all together.
by
Akhtar NawabAkhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
Why everybody loves this meal
Nutritional Info
Calories
690
Protein
11g
Fat
35g
Carbohydrates
92g
Ingredients:
Apple Cider Vinegar, Black Pepper, Butternut Squash, Celery Root, Cilantro, Corn, Cumin, Dijon Mustard, Dried Cranberries, Five Spice, Kosher Salt, Leeks, Light Brown Sugar, Lime Juice, Mint, Parsnips, Pineapple Juice, Quinoa, Red Bell Peppers, Red Onions, Sugar, Sweet Potatoes
Heating Instructions
Chef preparation
Recommended for special occasions.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't worry if time is an issue - we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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Akhtar Nawab
Akhtar Nawab
Akhtar Nawab
