Since I have classes most evenings during the week, I have to plan meals that I can prep beforehand so that we can have a hot, healthy dinner as soon as class is over. This one is very easy to get ready, then pop in the oven. I generally roast my veggies on a lower heat, like 300…I turn them on before I head out to Bootcamp, then when I’m done an hour later, they’re ready. YUM!
I always make enough for my Hubs and I to have dinner, plus lunch the next day. Feel free to adjust the amounts based on your needs!
Roasted Veggies and Quinoa
Here’s what you need:
- 4 Cups Quinoa, cooked
Veggies (Get creative and try new things! This is just what I used.)
- 2 Cups Frozen Broccoli Florets
- 1 Green Bell Pepper, chopped
- 3 Small Potatoes, diced (any kind will do)
- 2 Carrots, cut into wedges
- 4 Slices of Red Cabbage
- 2 zucchini, diced
- 1 Cup Mushrooms, sliced
- Seasonings I used: salt, pepper, garlic, italian seasoning, nutritional yeast, fennel seeds
- 1/3 Cup Tahini
- 1/2 Cup Unsweetened Almond Milk
- 2 T Coconut Aminos
- 1 tsp Garlic Powder
- 1 tsp Minced Garlic
- 1/4 tsp Sea Salt
Here’s what you do:
- Add all Garlic Dressing ingredients to a small bowl and whisk together. If it’s too thick, add more almond milk until it’s the consistency you like. Then, place in the refrigerator.
- Prepare quinoa according to package instructions. (If you don’t need to prep this meal, then you can wait until the veggies go in the oven to get the quinoa going.)
- In a small saucepan, saute the mushrooms until they are soft, about 5-7 minutes. Set aside. (If not prepping, you can make these closer to when the veggies should be done.)
- Preheat oven: 300 for slower roasting, 375 for quicker roasting.
- Line 2 baking sheets with Parchment Paper.
- Add broccoli to one baking sheet, then the rest (minus the mushrooms) to the other.
- Sprinkle with seasonings of choice.
- Bake an hour at 300, or 30-40 minutes at 375, or until the veggies are tender and golden brown.
- Line a plate or bowl with quinoa, top with your roasted veggies & mushrooms, then drizzle with the garlic dressing.