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.  


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.