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- Quinoa and Farro with Roasted Vegetables, Kale and Goat Cheese
- serves 6, prep 20 min, cook 40 min
- 1 head cauliflower, separated into bite-sized florets
- 1 lb brussels sprouts, trimmed and halved
- 1 small butternut squash, diced
- olive oil
- cracked black pepper
- salt, to taste
- 1 cup quinoa
- 1 cup farro
- 3 1/2 cups water
- 1/4 cup dried cranberries or sour cherries
- 1/4 cup pine nuts, pepitas, or chopped almonds, toasted and salted
- 1 bunch lacinato kale, cut into ribbons
- 1 head romaine lettuce, chopped
- 1/4 cup dried cranberries or sour cherries
- 1/4 cup pine nuts, pepitas, or chopped almonds, toasted and salted
- 2 oz fresh goat cheese
- 3 tbsp oil
- 2 tbsp lemon juice
View Full Recipe at chaos in the kitchen
