Vegetables made any way you like - roasted, steamed, sauteed, raw - mixed with a grain like quinoa or rice is one of the healthiest, most versatile and cost effective ways to eat. Vegan or not, everyone should include food like this in their regular diet - but the fact that this recipe is vegan doesn't hurt! This roasted veggie and quinoa recipe and variations on it have become a dinner staple in our house.Any vegetable/grain combination you concoct can be a side dish, or eaten as your main meal any time of day. When it's the main event, throw in a can or two of beans for extra protein and heartiness. I'll be posting variations on the following basic recipe - it's amazing the difference the omission or addition a different veggie or two or three can make, or a slight tweak to the seasoning - but, here's a simple and tasty starting point. And remember - consider this recipe to be more of an outline or suggestion; one you can tweak in any way with the quantities and types of veggies and seasoning you include.(Click through for the recipe!)Recipe: Roasted Vegetables with Tricolor Quinoa and Garlic Basil VinaigretteWhat You Need
1 cup dried tricolor quinoa
2 med/large sweet potatoes, diced
1/2 pint grape tomatoes
a few handfuls of kale, torn into small pieces
1 cup diced baby portobello mushroooms
1-2 cups broccoli
1 small zucchini, quarted and sliced
2 cloves of garlic, minced
1-2 tbsp coconut oil
1/4 c white wine vinegar
1-3 tbsp olive oil
3/4 tsp garlic powder
1/2 tsp dried basil
ground pepper, salt, dried chili flakes to taste
What You Do
Preheat oven to 350 degrees.
Cook quinoa according to instructions on package.
Toss diced sweet potatoes with fresh garlic, a drizzle of coconut oil, a pinch of salt and plenty of ground pepper in a 9 x 13 baking dish, and roast until potatoes are just soft (about 30 minutes).
Add kale, broccoli, tomatoes, zucchini and mushrooms to roasting pan and toss with sweet potatoes. Add another drizzle of coconut oil if you want.
Increase oven temperature to 385 degrees, and roast all of the vegetables for about 15-20 minutes.
Whisk vinegar, garlic powder, dried basil, ground pepper and a small pinch of salt in a small bowl; slowly pour in olive oil (I prefer a much higher vinegar to olive oil ratio than is traditional, but adjust to your personal preference) and whisk to emulsify.
Combine cooked quinoa, roasted vegetables, a few shakes of crushed red pepper and the vinaigrette in a mixing or serving bowl. Eat hot, cold or at room temp!