recipe box: four

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.

  voila.