Prep. time: 20 minutes
Cooking time: 30 minutes

Tips
Sprinkle with grated Parmesan.

Nutrition
Our intake of carbohydrates should represent at least 50% of our daily diet. Consuming a variety of grains, a source of carbohydrates, contributes to the balance of each meal. 

1. Peel, wash and cut the carrots, rutabaga and turnip into cubes.
2. Wash and dry the arugula.
3. Prepare the quinoa as indicated on the package directions and set aside.
4. In a large pot or Dutch oven, melt the butter. When it is foamy, add the saffron, wait one minute, then add all the vegetables.
5. Coat the vegetables with the saffron butter, then add the chicken stock.
6. Cook over low heat until tender, but still slightly firm.
7. Add the cream and cook, covered, 5 minutes more.
8. Add the quinoa and mix it into the vegetables.
9. Correct the seasoning if necessary and just before serving add the arugula.
10. Serve plain or as a side with fish.