Ahhh, roasted vegetables!
It really doesn’t get any easier.
Granted, you do need to make sure you prepare them about an hour before you’d like to eat. But, other than that, it really is one of those “set it and forget it” recipes. Just pop them in the oven, enjoy the amazing aroma, and then dig in!
I’ve already mentioned my love for fresh salads, and it’s evident from several recipes on here that I can sauté just about anything in coconut oil and be a happy camper. But, there is really something special — comforting — about roasted vegetables.
Wait? A comfort food that is also an explosion of healthy vegetables?!
That’s right. You heard me.
Quinoa Smothered with Roasted Vegetables
(Serves 4 to 6)
Ingredients:
- About 3 cups warm, cooked quinoa (1 cup uncooked)
- 4 to 6 cloves fresh garlic, peeled and finely diced
- 8 oz. mushrooms, sliced
- 1 large red onion, coarsely chopped
- 1 head cauliflower
- 2 heads broccoli
- 5 plum tomatoes, coarsely chopped
- 8 oz. baby carrots
- 3 to 4 T virgin coconut oil
- 4 T balsamic vinegar (I really don’t measure this…so this is just an estimate. Splash on more than you think you need; it adds a wonderfully nommy flavor!)
- Sea salt, according to taste
- Pinch of crushed red pepper
- 4 to 6 tsp. of your favorite dried seasonings (basil, thyme, oregano, rosemary…)
Preheat the oven to 400 degrees F.
Combine the garlic and all of the vegetables in a large baking pan. Cover them in the coconut oil, vinegar, and seasonings. Stir until the vegetable are evenly coated.
Place the pan in the oven and bake for about 45 minutes, or until the vegetables are at your desired tenderness.
It’s really that simple! 🙂
When the vegetables are done, remove the pan from the oven and stir the quinoa into the veggie mixture.
Like almost all quinoa dishes, you can savor this one warm, chilled, or at room temperature. This makes leftovers a breeze. If you do make this ahead, I recommend sprinkling on a bit of extra seasoning just before serving.
Enjoy!
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