Meatless monday became meatless wednesday this week. Quinoa with roasted vegetables and a sweet garlic dressing. Really yummy food. And nutritious to say the least. High content of protein and low in fat. Quinoa is from South America, mostly Peru. They are seeds.
Quinoa with roasted vegetables and a baked garlic dressing
2 servings
2 large schallots, cut in half
1/2 zucchini, in chunks
1/ butternut squash, in chunks
1/2 cauliflower, in large florets
2 carrots, thickly sliced
1 leek, thickly sliced
3 large garlic cloves with peel on
1 tsp crushed fennel seeds
1 tbsp fresh thyme
1 tbsp fresh rosemary
2-3 tbsp olive oil
seasalt and pepper
4 oz dried quinoa
Quinoa dressing
3 roasted garlic cloves
1/2 lemon, zest and juice
1/2 tsp sugar
1 1/2 tbsp olive oil
salt and pepper
Preheat oven to 400 F (200 C).
In a medium large roasting tray lay all the vegetables, not to close. Drizzle over some olive oil, season with crushed fennel seeds, salt and pepper, rosemary and thyme.
Roast for about 20 minutes until soft and golden, depending of the size of the vegetables.
While roasting cook the quinoa according to the packet instructions.
Make the dressing by squeezing the roasted garlic cloves out of their skins and mash them with some salt and pepper. Stir in the oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa.
Serve the quinoa with roasted vegetables and crumbled feta cheese on top.
2 servings
2 large schallots, cut in half
1/2 zucchini, in chunks
1/ butternut squash, in chunks
1/2 cauliflower, in large florets
2 carrots, thickly sliced
1 leek, thickly sliced
3 large garlic cloves with peel on
1 tsp crushed fennel seeds
1 tbsp fresh thyme
1 tbsp fresh rosemary
2-3 tbsp olive oil
seasalt and pepper
4 oz dried quinoa
Quinoa dressing
3 roasted garlic cloves
1/2 lemon, zest and juice
1/2 tsp sugar
1 1/2 tbsp olive oil
salt and pepper
Preheat oven to 400 F (200 C).
In a medium large roasting tray lay all the vegetables, not to close. Drizzle over some olive oil, season with crushed fennel seeds, salt and pepper, rosemary and thyme.
Roast for about 20 minutes until soft and golden, depending of the size of the vegetables.
While roasting cook the quinoa according to the packet instructions.
Make the dressing by squeezing the roasted garlic cloves out of their skins and mash them with some salt and pepper. Stir in the oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa.
Serve the quinoa with roasted vegetables and crumbled feta cheese on top.