Monday, October 17, 2011

Vegetarian Protein Load: Roasted Veggies & Quinoa

I love making a large pan of whole grains and cut-up fresh veggies on the weekend and portioning it into healthy leftovers for the week.

Most recently I had cauliflower, red onion, mushrooms, shredded carrots, red pepper, garlic and organic broccoli. Drizzled with olive oil.

I cooked up quinoa in my rice cooker for grains and protein. Is this even a proper way to cook quinoa? I hope so.

Italian seasoning for the veggies.

I go through these quickly enough that I buy the cheap stuff.

Quinoa looks like it's covered in tiny white worms. It's how I thought my tonsils looked when I had mono in college. Not appetizing at all. Fortunately, quinoa is fluffy, tasty and a nutritional powerhouse.

This was going to be a vegan meal until I caved and covered it all in parmesan cheese.

Then I put it all back in the oven with the quinoa on bottom and veggies on top.

Roasted deliciousness.

So happy and healthy.

This pan made six meals for a hungry derby girl. Next time I'll put something else in to kind of hold it together, but I'd do it again.

Feel free to use any grains and veggies you have sitting around. And let me know what combinations work well for you!

1 comment:

Striking Dervish said...

Looks delish!

I always make my quinoa in the rice cooker. It's still the best gadget in my kitchen, and I'm convinced that it works on magic. Sometimes I use veggie stock instead of water for more flavor, but I love quinoa (despite the worms)!