In an attempt to eat healthier/undo damage from the holidays/take something other than a ham sandwich to work when you’re brown bagging it – I give you quinoa and roasted vegetables! The great thing is that you can do different combos of veggies, and use up what’s in your fridge, which appeals to me since I’m trying really hard not to waste food. Here, I used broccoli leftover from last night’s dinner, carrots, orange peppers, mushrooms, and zucchini. Red onion, asparagus, cherry tomatoes, squash, eggplant, garlic, and Brussels sprouts would be delicious too! Roasting a big pan of vegetables to keep in your fridge can also be used in a frittata, as a side dish with chicken, or a quick pasta primavera.
- chicken or vegetable stock
- assorted vegetables
- olive oil
- salt and pepper
- Italian seasoning
- Rinse quinoa and cook according to directions on package, using chicken or vegetable stock instead of water.
- Preheat oven to 375º, line a baking sheet with parchment paper.
- Cut up vegetables, toss them with olive oil, salt, pepper, and a bit of Italian seasoning in a large bowl. Spread in a single layer on baking sheet, and bake – baking time will depend on the cut size of your veggies – so check after 15 to 20 minutes of baking time.