THE CORVALLIS CARROT
What you'll be getting:
Black Beans and Red Quinoa
1/2 c black beans
125 g veggies (cauliflower, romanesco, carrots, chard, kale, tossed with a little oil, salt, and pepper)
2 T seasoning sauce (lemon zest, grapeseed oil, fines herbes, lemon juice, salt, pepper, and nutiritional yeast)
1/3 c red quinoa (with nutritional yeast, salt, and pepper)
Equipment needed: 1 sheet pan, 1 pot of water for quinoa. use 2/3 c of water per serving of quinoa
Preheat oven to 425.
Start boiling your water with quinoa, 2/3 c of water per serving of quinoa, when it reaches a boil reduce heat to a low simmer. Cover with a tight fitting lid. Cook for 15 minutes.
While your quinoa is simmering, separate the greens from the other vegetables. There is a piece of aluminum foil separating the two types of veggies. Kale and chard cooks much faster than cauliflower so it will be added later. Place veggies on a sheet pan and roast for 12-15 minutes.
After your quinoa has simmered for 15 minutes, turn off the heat and let the quinoa steam for 5 minutes. Keep the lid on the whole time so the quinoa can steam properly. Strain the beans. Add the beans and greens to the sheet pan and cook for 5 minutes.
When the quinoa has finished steaming,it is ready to be plated.
After the beans and veggies have cooked for 5 minutes pull sheet pan from the oven and drizzle half of the seasoning sauce on everything and mix together.
Top the quinoa with the veggies and black beans and finsh by drizzling the remaining sauce over everything. From start to finish this dinner takes roughly 20 minutes. Enjoy!