Serves 8- preheat oven to 350 degrees

Ingredients:
1 onion, chopped
1 GF Veg bouillon cube
2 tsp Saffron threads
½ tsp salt
1 tsp minced garlic
2 Carrots, cut into small pieces
2 parsnips
½ head of broccoli, cut into florets
½ head cauliflower
1 bunch Swiss chard, chopped into thin strips
2 cups brussels sprouts
4 oz mushrooms, sliced
1 bunch asparagus, cut 1” pieces
2 cups spinach
Olive oil
1 tsp salt
2 Tbsp tomato paste
1 tsp paprika
1 cup white wine
¼ cup chopped parsley
1 cup Quinoa
2 Tbsp Chopped parsley

Directions:

1. On large cookie sheets, roast cauliflower, broccoli, carrots, parsnips, brussel sprouts, with a little olive oil and salt in a 375 degree oven, until soft.
2. Rinse Quinoa and Drain. Sauté onions in sauce pan for 5 minutes, until translucent Add 1 ½ cups of boiling water, bouillon cube, ½ t. salt and saffron threads. Add Quinoa, reduce heat to simmer, and cook for 20 minutes, until liquid is absorbed. Fluff with fork
3. In large skillet, sauté mushrooms in a little olive oil with 1 t. minced garlic. Add Swiss chard and asparagus, and cook for 5 minutes.
4. Add tomato paste and white wine. Add spinach to wilt, salt and pepper to taste. Cook until liquid is reduced.
5. Add parsley. Toss with cooked Quinoa and roasted vegetables
6. Garnish with fresh chopped parsley.
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