roasted autumn veggies & quinoa

This bowl is everything I want to eat on a chilly fall night.

Crisp brussels sprouts and broccoli get tossed with juicy cherry tomatoes and a touch of olive oil before roasting in the oven until caramely perfection. Then the veggies are folded into a big pot of steaming, multicolored quinoa and topped with toasted almonds and fresh basil.

The whole dish is ridiculously easy to throw together and has very little active time, but you can see it's sure to impress, making it the perfect friendsgiving side dish OR just a side dish for you to enjoy with dinner tonight. And if you're feeling a bit lazy, as I am about 98.9% of the time, it works perfectly as your main dish or paired with a super simple salad of just greens and olive oil.

Earlier this year, I met a friend in Palm Springs for a long weekend getaway where we secured an Air B&B so we'd have a kitchen at our disposal. We forced ourselves to make a quick grocery trip on our first day before heading out to the pool but only managed to grab a few essentials.

Back at the house rummaging around the fridge to put together lunch, my friend grabbed some arugula and sprinkled it with just salt, pepper, and a drizzle of olive oil. As I was eyeing her, I thought that must be the most boring salad ever created...but I couldn't have been more wrong.

The simple ingredients really brought out the bright, pepperiness of the arugula and its since become one of my most favorite salads to enjoy along any main dish, like this roasted veg quinoa, which is also beautiful in its simplicity.

It's funny how sometimes the simplest dishes are the most delicious, but you would have never even THOUGHT to make it until someone mentions it. What it really comes down to is editing, and making sure each ingredient serves a purpose instead of just adding unnecessary complexity, which is actually way harder than it sounds; but when you strike the right balance it's culinary magic.

Ingredients (Serves 4):
- 1 cup multicolored quinoa
- 2 cups brussels sprouts, quartered
- 2 cups broccoli florets
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 cup toasted almonds, roughly chopped
- 1/2 cup basil, julienned

1. Preheat oven to 425 degrees. Cook quinoa according to packaged instructions. Meanwhile, toss veggies with olive oil on a large baking sheet and sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes.

2. Add quinoa and veggies to a serving bowl and stir to combine before topping with almonds and basil. Transfer to bowls and serve immediately.

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