August 3, 2012

Quinoa with Roasted Vegetables

I hosted a going-away party for friends this past weekend.  Ann, as you know, is a plant based rockstar, and her husband is a vegetarian.

So let's talk about what a vegan rockstar makes for another vegan rockstar for aforementioned vegan rockstar's going away party.

I did light appetizers and dessert:  
  • Avocado White Bean Dip and salsa with tortilla chips
  • Potato chips with dill dip (1/2 Tofutti sour cream, 1/2 Veganaise, 1 tbsp of dried dill)
  • Veggies with hummus
  • Triple Chocolate Chip Bundt Cake (recipe from "Veganomicon")

All the food was a hit, with vegans and non-vegans alike, and a good time was had by all - hooray!

So on to this week's recipe!! 

I was inspired by Ann's creation a few weeks ago, when she just took a bunch of crap she had, and made it into an awesome meal!!  I went into my pantry and fridge, and this is what I came up with:

I know roasting vegetables sounds like a terrible, terrible idea when it's 95 degrees out.  But hear me out - this is so freaking good.  You don't even have your oven on for that long, promise!  Plus, it took no time at all, and it's super versatile!  Use whatever grain you want, whatever veggies you have, whatever bean you desire, and whatever herbs tickle your fancy.

Of course, no "clean-out-the-fridge-eat-whatever-you-want" meal would be complete without a big 'ol glass of wine.  

Love & Kale,

Quinoa with Roasted Vegetables
Serves: 4

Print here.

  • 1 cup dry quinoa
  • 1 -15oz can beans of your choice, rinsed and drained
  • Veggies of your choice - I used:
    • 1 red bell pepper, chopped
    • 1 cup broccoli florets
    • 1 small sweet potato, chopped
    • 1 cup carrots, chopped
    • 1 cup zucchini, chopped
    • 1/2 red onion, chopped
    • 2 cloves garlic, sliced
    • Handful of baby spinach
  • 1/4 - 1/3 cup Bragg Liquid Aminos - or soy sauce
  • 1 tsp red pepper flake (adjust to your desired heat level)
  • 1 tsp cumin (or whatever herbs you want)
  • Pepper to taste (you could add a little salt, if desired, but the soy sauce is pretty salty)
  1. Cook your quinoa according to package directions.  Preheat oven to 450.
  2. Meanwhile, chop all your veggies.  Combine the soy sauce (or aminos), cumin, salt and pepper.  Toss the dressing with the veggies, making sure to evenly coat them all.
  3. Place veggies on a baking tray, and bake for about 10 minutes, or until fork tender and charred on the edges (will depend on how large you chop your veggies).
  4. When the quinoa is done, add in the beans and the roasted vegetables.  Toss to combine.
  5. Serve with a big salad, and garnish with a little more soy sauce, a little oil-free dressing (which is what I did), avocado, or more spinach!  Oh, and a large glass of wine.  ENJOY!

Make your quinoa

Combine the dressing ingredients

Toss to coat the veggies

Bake your veggies on HIGH heat - 450 - for about 10 min

See that pretty char on the edges?  That's what your looking for!

Combine quinoa and beans

Toss everything together

Serve with a big salad and bigger glass of wine!

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