First off, let's talk about quinoa (pronounced "keen-wah"). I'm a big brown and black rice fan for my whole grain fix, but quinoa is a nutrient powerhouse! It's actually a seed (not a grain) of a vegetable that's similar to to spinach, and when cooked, it "pops" open and its appearance changes to little spiral grain-looking beady things. Like my description? It is one of the few plant-based sources of complete proteins, which means it provides all of the essential amino acids the body needs to function. Chia seeds, amaranth, and soybeans are also some others. It also provides antioxidants by way of flavonoids, and fiber, iron, B vitamins, and essential minerals such as potassium, magnesium, iron, and zinc. Sounding good so far? It should! These all help with controlling your blood pressure & blood sugar, weight loss, and providing anti-aging and anti-cancer benefits! Read more and get additional recipe ideas here.
Quinoa is commonly available in white, red, or black varieties. Of note, when cooking, make sure you rinse the seeds under cold water and rub to remove a natural chemical called saponins. This chemical helps to protect the seed, but leaves a bitter taste if not removed by rinsing. You need to be especially mindful of this if you buy quinoa in bulk. I love how much it expands during cooking, so you don't really need a lot.
So here's the recipe for the fabulous, award winning-dish I made. Ok, maybe not so much award-winning, but it should have been. I'm just saying. I think the veggie combo I chose and the marinade flavors take it over the top. Plus it's so easy!
Nikki's Almost Spring Roasted Veggies & Quinoa
Ingredients:
2 small sweet potatoes, peeled and cut into small chunks (about 1")
1 medium onion, sliced and halved
3 large cloves garlic, crushed and chopped into medium pieces
4 oz baby portabella mushrooms, chopped
1 large carrot, chopped
9 Brussels sprouts, quartered (cut ends off)
3 Tbsp olive oil
1 tsp sea salt
1/2 tsp ground black pepper
1/2 large finger hot pepper (optional!)
1 1/2 cups of cooked quinoa, any variety (rinse, and cook according to package directions) ~> rule of thumb 2:1 ratio of liquid to quinoa, cook covered about 15 minutes
Preheat oven to 400 degrees. Line baking pan with aluminum foil.
Marinade:
3 Tbsp red wine vinegar
3 Tbsp tamari sauce (or soy sauce if you're ok with gluten)
1/4 cup of mandarin orange segments w/juice
3 green onions (light green and white parts)
2 Tbsp fresh grated ginger
2 Tbsp unrefined coconut oil (melted or softened for easy mixing)
2 Tbsp sesame oil
1 Tbsp fresh rosemary, snipped (or 1 tsp dried) if you don't have fresh on hand)
1 Tbsp fresh basil leaves (or 1 tsp dried)
How:
1. Place prepared veggies in a large bowl and toss evenly with olive oil, salt, and pepper. Pour into foil lined pan and put on middle rack in oven. Roast for about 20 minutes, making sure to check on them every 5-7 minutes and stir.
2. Meanwhile, prepare marinade .in same bowl used for veggies. Mix all ingredients together with a fork or whisk and place in refrigerator until quinoa and veggies are ready.
Prepared veggies
Voila! Roasted and looking oh so yummy!
3. Once quinoa is cooked and veggies are ready, remove marinade from refrigerator. Transfer both to marinade bowl and toss gently but evenly. You can add extra sea salt and/or pepper if needed.
4. Serve immediately. Get ready to enjoy some serious grub!
Quinoa with Roasted Veggies
I want you guys to all go make this TOMORROW! I'm doing a 30 day spring body cleanse that involves juicing my fruits and veggies, so I won't be able to devour this dish for a while. Do it for me? Please? Thanks! I'll share my spring cleanse with you all in a few days!
Until next time,
Love and Happiness,
Nikki
