This meal is like tasting Fall in a bowl. Seriously, can you even believe how gorgeous this is?
This dish goes together in a flash if you keep cooked quinoa on hand. I make a large batch about once a month and portion out a week's worth to keep in the fridge, put the rest in the freezer in week-sized containers. You'll be able to pull together healthy, well-balanced plant-based dinners in no time at all.
I've used beets, baby carrots, red onions, and garlic cloves here, but you can use any veggies you love. Cauliflower and brussels sprouts is another favorite combo of mine. The pumpkin seeds are optional, but I really enjoy the addition of nuts and/or seeds to a dish like this. The crunch adds lovely textural interest along with the healthy fatty acids, fiber and additional protein.
Rockin' Roasted Veggies with Red Quinoa (2-4 servings)
4 cups washed and chopped vegetables**, I've used beets, baby carrots, red onion, and garlic cloves
2 tablespoons coconut oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 teaspoon dried Italian herbs
1 1/2 cups Cooked quinoa
2 tablespoons raw pumpkin seeds (optional)
Preheat oven to 400 degrees.
Place veggies, oil, salt, pepper and herbs in a large bowl and toss to combine well.
Spread veggies out on a heavy metal baking sheet in a single layer. Use two pans if necessary to avoid over-crowding the veggies otherwise the veggies will steam and not roast properly.
Roast the veggies until tender and browned on the edges. Depending on the veggies you use and how small you chop them this will take from 15 to 45 minutes.
Combine roasted veggies with quinoa and pumpkin seeds in serving bowl and toss to combine well.
Makes 2 large servings or 4 side servings.
**The smaller you chop your veggies the faster they will cook. Harder veggies like beets and sweet potatoes will take considerably longer than more tender veggies like broccoli. Don't move veggies around while roasting or they won't get nicely caramelized edges and bottoms- that's where the amazing flavor is! Flipping once is enough.