roasted vegetables over quinoa
what you need
broccoli: two bunches
baby red potatoes: three little spuds
organic yellow carrots: two cups
brussel sprouts: three cups
quinoa: one cup
extra virgin olive oil: two tablespoons
water: two cups
what to do
preheat oven to 400.
add one cup quinoa to a pot
with two cups of water.
(I like to add dried oregano and garlic to the uncooked quinoa)
bring to a boil
reduce to simmer, cover and cook for 12 minutes
(or until water is entirely absorbed)
wash all vegetables.
slice and cut as desired.
place in baking dish
and generously drizzle evoo
(about two tablespoons)
season with salt and pepper
(you can use what ever other herbs you'd like)
roast in oven for 30 minutes, with lid.
once time is up, stir.
test your vegetables-
we like them tender but still crunchy.
make sure they aren't too cooked or under cooked
cook an additional 10 to 15 minutes
if they aren't finished.
serve the roasted vegetables on top
of the quinoa and enjoy!
roasted and right
out of the oven.