A bonus associated with the gift of a Spiralizer is that it has caused me to become reacquainted with quinoa. I had forgotten how much I liked it. Quinoa is packed with protein, adding staying power to a lunch of spiraled root veggies. Sort of a win-win.
I spiralized a sweet potato, the long neck of a butternut squash, the fat ends of a couple of parsnips and an onion through the largest hole grater on my unit. I then tossed the veggies with some olive oil and salt and pepper and spread them out on a half sheet pan to roast at 400 degrees for about a half hour.
While the vegetables were roasting, following the directions on the package, I cooked a cup of quinoa. I also made the following dressing by whisking together:
1 1/2 TBS smooth peanut butter
3 TBS apple cider vinegar
1 TBS real maple syrup
1 TBS extra virgin olive oil
1/4 tsp. salt
1 TBS water
When the vegetables and quinoa were cooked and had cooled to lukewarm, I combined them in a bowl and drizzled the combination with the dressing. I thought that it was amazing. Frank took a taste and claimed to like it, but made himself a leftover meatloaf sandwich. Whatever works!