Sheryl Crow's Roasted Spring Vegetables with Quinoa  Recipe
Sheryl Crow's Roasted Spring Vegetables with Quinoa

By James Moore

Eating Healthy on the Road or at Home With Sheryl Crow

When singer/songwriter Sheryl Crow was battling breast cancer in 2006 (which thankfully she beat back) she knew it was a wake-up call to eat better. It was during this time that she met personal chef Chuck White ("Chef Chuck" to his friends) who was, at the time, cooking for John Mayer's music tour and they discovered that they both lived in Nashville. Not long after that, Crow asked White to help create a diet regimen that for her and her family. White developed fun, tasty recipes that Crow and her two sons, Wyatt and Levi, would enjoy. Healthy, delicious and sometimes surprising (such as a chocolate mousse made with avocado), the recipes in their resulting cookbook are truly original.

White focuses on cooking foods that are seasonal, locally grown and vitamin-rich to help keep her feeling fit and ready to meet the challenges of life both at home and on the road. "If It Makes You Healthy" includes around 125 recipes for all seasons of the year. From spring zucchini to hearty winter squash, to the delicious Spring Vegetables with Quinoa, the recipes focus on the changing seasons. The book also gives the reader an inside look at some of the meals Sheryl eats with her crew, such as Mojito Braised Pork, as well as her kids' favorites, such as basil and apple marinated chicken and healthy oatmeal cookies.

Roasted Spring Vegetables with Quinoa is a typically seasonal recipe, full of color and just bursting with flavor.

Sheryl Crow's Roasted Spring Vegetables with Quinoa

Recipe reprinted with permission from "If It Makes You Healthy," by Sheryl Crow and Chuck White (St. Martin's Press, 2011).

Serves 6-8.

1 bunch of asparagus, tough ends removed, cut into 1' pieces

1 cup diced zucchini

1 cup diced yellow squash

1 medium red onion, diced

2 teaspoons garlic powder

1 tablespoon canola oil, preferably expeller-pressed

Kosher salt and black pepper

2 teaspoons maple syrup

2 teaspoons apple cider vinegar

1/2 teaspoon Dijon mustard

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh tarragon

1/4 cup olive oil

4 cups cooked quinoa (Ancient Harvest's brand)

2 cups loosely packed fresh spinach

1/2 cup roasted red peppers, diced (store bought or homemade)

1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and spray lightly with canola oil.

2. In a large bowl, toss together the asparagus, zucchini, yellow squash, and onion. Sprinkle with garlic powder and canola oil and toss to coat. Season to taste with salt and pepper.

3. Spread the vegetables evenly over baking sheet and roast until softened but still firm, 10-12 minutes. Remove from oven and set aside to cool.

4. Meanwhile, whisk together the maple syrup, vinegar, mustard, basil, dill, and tarragon. Season to taste with salt and pepper and then slowly whisk in olive oil.

5. In a large bowl, toss the roasted vegetables with the quinoa, spinach and red peppers. Drizzle the vinaigrette over the salad, tossing to mix thoroughly. Cover the bowl and refrigerate for at least 12 hours before serving. The salad will keep for 2 to 3 days.


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