Roasted Root Veggies over Quinoa

Roasted Root Veggies over Quinoa
Photo by Katie Dudley,

Roasted root vegetables and quinoa are the perfect meal for winter time. When it is cold outside, I love a steaming bowl of quinoa topped with veggies. Roasted vegetables even better, because it brings out all of the natural sugars in them and makes them sweet. This is a regular meal at our house, quinoa topped with whatever veggies I have on hand roasted with olive oil, salt, pepper, and herbs.

Roasted Root Veggies

Step 1:

Chop all of the veggies that you wish to roast in 1 inch pieces. To be honest, I am not to particular I just chop them up.

Step 2
Put the veggies,and chopped onion on a cookie sheet or a fancy roasting pan, whatever you have. For a full cookie sheet I put 2 T oil, and 2 T of fresh thyme. I sprinkle them with salt, and put them in the oven at 400 degrees. Stir them every 15-20 minutes. Take them out when they are golden on the edges. About 30-45 minutes. Watch them though, because depending on the size you cut them they might cook faster or slower.

Easy as pie and soooo good!!

Eat them just like this or use the leftovers in a salad, in a wrap, or over quinoa, use your imagination!!

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One Response to Roasted Root Veggies over Quinoa

  1. Pingback: What is Quinoa? | Unconventional Kitchen, Whole Foods Made Easy

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