Wednesday, April 13, 2011
Roasted Veggies & Quinoa
Quinoa (any color)
Toasted nuts (almonds, pine nuts, etc.)
Parmesan Cheese (regular or vegan)
Salt and Pepper
Preheat oven to 400F. Wash then slice veggies into bite sized pieces, toss with a little EVOO, salt and pepper. Roast on rimmed baking sheets until just done (times will vary for various veggies, but none more than 30min.) Meanwhile, cook the quinoa according to package directions. In a jar or small tupperware, combine equal parts EVOO and lemon juice. Add parm, salt and pepper to taste, then shake. Arrange quinoa on a platter. Top with the roasted veggies and nuts. Pour a decent amount of your sauce on top and serve immediately.