As soon as I begin to feel the weather changing to fall, my body begins craving all things comfort and warmth, including food. One of the things I can't get enough of during the fall and winter months is, roasted vegetables. There's nothing like the smell of veggies roasting in a warm oven on a cool fall day. I love to make a huge batch of Easy Peasy Roasted Veggies on the weekend, so that I can easily add them to meals during the week. One way that we enjoy roasted vegetables in our house, is with quinoa. Quinoa is a fantastic plant-based protein that includes all nine essential amino acids. It also boasts many other health benefits as well. For vegetarians, this dish is a complete meal. And for those who enjoy meat with their meal, this dish works well with the addition of grilled chicken or salmon.
Preparation:
Follow the recipe for Easy Peasy Roasted Veggies, using any combination of vegetables you'd like. For this particular dish I used: broccoli, cauliflower, cremini mushrooms, peppers, sweet potato, and zucchini.
Cook quinoa according to package directions.To add more flavor to quinoa, I use homemade Vegetable Stock in place of water.
Finally, top prepared quinoa with roasted vegetables and there you have it ~ a super easy, nutrient-packed meal.
