Quick Fix: Roasted Veggie Quinoa

Posted by on Feb 12, 2014 in Entrées, Recipes | 0 comments

Quick Fix: Roasted Veggie Quinoa

One thing I love about my best friend is our constant texts throughout the day…dogs, horses, sometimes our men, (Mars/Venus!) and of course, food. “Whatcha makin tonight?” is a common one. In the winter we can both eat our weight in roasted Brussels Sprouts so when I answered the standard question with “I’m not sure yet…something with Brussels?” She said add the Quinoa and with the idea sparked, this super simple, delicious winter recipe was made.  I’m thankful for the ideas we bounce off of each other and especially being able to stay in touch across the country through something we both love, food.

Quick Fix: Roasted Veggie Quinoa

Recipe Type: Main, Side
Author: Cowgirl Beans
Prep time:
Cook time:
Total time:
Serves: 4-6
Nothing says comfort to me like a big bowl of roasted winter vegetables. Thrown together with some nutrient and protein rich Quinoa, and you’ve got a simple and healthful dish ready in under an hour.
Ingredients
  • 1 bag of brussels sprouts (2 lbs), cleaned and halved (cut off stem end, rinse, cut in half)
  • 2 cups cut carrots (make similar size to Brussels)
  • 1 package tofu, drained
  • balsamic vinegar
  • Braggs or Soy Sauce
  • Maple Syrup
  • 1 1/2-2 cups dry Quinoa
  • 1 cube veggie bouillon
  • Olive Oil
  • Garlic Salt
  • Pepper
Instructions
  1. Preheat oven to 400
  2. Spread prepared Carrots and Brussels on a baking sheet sprayed with olive oil
  3. Sprinkle generously with garlic salt & pepper, shake pan or use spatula to mix
  4. Bake about 30-35 minutes,shaking the pan halfway through.
  5. Cut the tofu in half lengthwise, put in a baking dish, pour about 1/4 cup Soy sauce, 1/4 cup Balsamic vinegar and a drizzle of maple syrup in the dish. Stir to combine and spoon over tofu.
  6. Stick in oven with veggies for same time.
  7. You want the veggies fork tender and a nice caramel brown. The tofu will be browned as well.
  8. At the halfway point, start your Quinoa (it will take about 12-15 minutes).
  9. Rinse Quinoa well, then add water and bouillon cube (1 cup Quinoa to 2 cups water)
  10. Bring to a boil, reduce to a simmer, cover until water is absorbed and white spirals have emerged in grain.
  11. Throw Quinoa and roasted veggies in a bowl,cut tofu into bite size pieces and add. Drizzle with olive oil.
  12. Taste and adjust seasonings (more garlic salt & pepper, olive oil).

 

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