What you'll be getting:

Spiced Veggies with Quinoa

Per Serving

160 g veggies (cauliflower, carrots, eggplant- tossed in turmeric, cinnamon, cloves, ginger, salt, pepper, grape seed oil, nutritional yeast)

100 g chickpeas (tossed in grape seed oil, salt, pepper, nutritional yeast)

1/4 c quinoa* (salt, nutritional yeast) 

*water for quinoa: 

2 servings- 1 c. 

3 servings- 1.5 c.

4 servings- 2 c.

Equipment needed: pot, lined sheet pan

 

Preheat oven to 425

Place veggies on the sheet pan, and place in the oven. 

Set a timer for 20 minutes. 

In your pot add the quinoa and the amount of water listed above. When the timer has 15 minutes left, start cooking the quinoa on a medium heat. Cover with a lid. 

When the timer has 5 minutes left, remove the sheet pan, stir veggies and add chickpeas to the sheet pan. 

Put back into the oven for the remaining 5 minutes. After the timer goes off, remove the quinoa from the heat and pull veggies from the oven. Add the sauce to the veggies and stir. The sauce is a little spicy, but not that much. You can water it down if you think it is too spicy. 

Plate up the quinoa. 

Top the quinoa with the veggies. From start to finish this dinner takes just over 20 minutes. Enjoy! 

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

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