Quinoa with Roasted Veggies and Goddess Dressing
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 large chopped onion (in long pieces)
- 10 clove garlic (or more if you like)
- Annie's Goddess Dressing (or any other dressing you like)
- baby carrots (or large ones cut into baby size)
- peeled and sliced potato (in thin rounds)
- asparagus
- green beans
- zucchini
- sliced bell pepper
- peeled and sliced beets (in thin rounds) or peeled and sliced squash (in thin rounds)
- peeled and sliced eggplant
- mushroom
- broccoli
- cauliflower
- cabbage
- bok choy
- leek
directions
- Remember, veggies will cook according to texture and thickness, so cook harder veggies, like potatoes, squash and beets together, and others separately.
- Coat like veggies in Annie's (or your other favorite) dressing.
- Spread on lightly oiled baking sheet.
- Put in 500-degree oven until veggies are roasted and soft.
- When veggies are about halfway done, take off sheet and mix in bowl, then spread back out again and continue baking.
- This ensures uniform coating.
- While veggies are roasting, cook quinoa, as you would rice (Just boil and drain).
- Drain and serve with roasted veggies on top.
- I even splash a dollop of Annie's on top of my plate!
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Reviews
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!