What you'll be getting:

Roasted Winter Veggies with Quinoa

Lay out your veggies on a sheet pan. When the temperature reaches 425, place them in the oven and set the timer for 15 minutes. 

Per Serving

5 oz chickpeas and beet greens 

1/2 c veggie broth

(caramelized onions, roasted celery and carrots, fine herbs, butter, salt, pepper, soy sauce and nutritional yeast)

1/4 c tri-colored quinoa

250 g veggies, pre-seasoned (beets, romanesco, onions, carrots, eggplant)

2 T seasoning juice

Equipment needed: Sheet pan with silpat or parchment paper, pan*

* Pan should have tight fitting lid.

Preheat oven to 425 degrees.

About 10 minutes after you put the veggies in the oven pour broth in a pan and bring to a boil on high heat. 

Add quinoa and lower to a low heat, cover with a lid. 

When the timer goes off, pull veggies and add chickpeas to the sheet pan.

Return to oven for another 15 minutes.

When quinoa looks like it has absorbed all of the liquid, remove from heat. Keep the lid on the pan to continue cooking. 

After the second 15 minute timer has gone off, remove veggies from the oven and remove lid from the quinoa.

Stir quinoa to fluff it up a bit. 

I like to plate up the quinoa on the bottom of the plate because it will absorb a lot of the flavor from the seasoning juice. Top with veggies and drizzle juice over everything. From start to finish this meal took 30 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630