Simple TCM Fall Recipe – Roasted Vegetables & Quinoa
Made with seasonal vegetables and bone broth, this simple TCM Fall recipe uses the principles of ancient Chinese medicine to boost your immunity while reducing inflammation.
Bone broth can sometimes be hard to incorporate into your diet. People don’t want to just drink straight up broth. By cooking the quinoa in the broth, you’re able to reap the health benefits of bone broth, without the hassle of drinking it.
The benefits of bone broth include:
- Reduces inflammation/joint pain
- Serves as an all around tonic for wellness, boosting your kidney essence, qi and blood
- Packed with collagen – strengthens your nails, hair and skin
Ingredients:
- 1 acorn squash, chopped
- 2-3 Parsnips, chopped
- 1 1/2 cup quinoa, rinsed
- 3 cups bone broth
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tbs olive oil
Directions:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once.
- Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
- Transfer vegetables and quinoa to a large bowl. Sprinkle with herbs and toss to combine.
- Enjoy!
This TCM Fall recipe is a household favourite. It’s simple, delicious, and packed with health benefits. To learn more ways to boost immunity during the Fall, check out this blog post.
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