This week’s recipe comes from Ginger Friesen, one of our recent “Go West Moms You Should Know” for her role in creating MealBaby, a free service that allows you to easily coordinate the delivery of meals to family and friends.
Friesen contributed this recipe for Roasted Vegetable and Quinoa Salad. She says she and her husband and their two young sons are “flexitarians, meaning we eat vegetarian (almost vegan) at home but will eat meat when we go out or are eating at others' homes.” Flexitarian! I’d never heard that term before, but I love it. Anyway, this recipe sounds particularly savory for a cold, rainy night, and we all know those nights are just around the corner. P.S. I’ll admit to never having cooked quinoa before. This recipe might convince me to finally give it a try! -- Tara
Roasted Vegetable and Quinoa Salad
1 cup quinoa, rinsed before cooking
2 cups vegetable broth
1 yellow onion, sliced into large rings
1 beet, cut into 1 inch cubes
1 sweet potato, cut into 1 inch cubes
5 brussel sprouts, cut into quarters
1 cup of cauliflower florets
3 Tablespoons extra virgin olive oil
2 teaspoons soy sauce
Black pepper to taste
Note: Veggies in this recipe are very flexible....you can omit any of the above and add green beans, zucchini, yellow squash, or broccoli. Whatever you have on hand that you can roast fits very nicely into this recipe. Sweet potatoes are one thing I'd never leave out because they add a good sweetness to the dish.
1. Preheat oven to 400 degrees.
2. Bring quinoa and vegetable broth to a boil in a saucepan. Reduce to simmer, cover and cook until all water is absorbed (10-15 minutes).
3. Combine all the vegetables in a large mixing bowl. Whisk the olive oil, soy sauce, and pepper together and pour over the vegetables. Stir to coat the vegetables well. Drain and transfer the vegetables to a cookie sheet and bake for 30 minutes, tossing the veggies halfway through to ensure even cooking.
4. When the vegetables are cooked through and beginning to brown, remove from oven. Mix the vegetables into the cooked quinoa, toss well, and serve.