Roasted Vegetable Quinoa over Arugula
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Total Time: 45 MinutesServes: 1-2
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Ingredients

  • Pasta:
  • 1 red bell pepper, sliced
  • 1 orange or yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 Japanese eggplants, small cubes
  • 1 cup quinoa (any variety)
  • 2.5 cups chicken, or vegetable stock
  • 3-4 cloves of garlic, sliced long ways
  • ¼ cup olive oil
  • salt & pepper
  • ½ lemon (option)
  • Dipping Sauce:
  • 3 tbsp coconut cream
  • 3 tbsp almond butter
  • Juice of 1 lime
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp tahini
  • 2 tbsp unsweetened applesauce
  • 1 tbsp red pepper flakes
  • salt & pepper to taste
  • Protein Option:
  • Meat Eaters: side of fish, grilled chicken or steak
  • Vegans: quinoa is a complete protein so no additions needed


Directions

  1. Prepare the veggies: a. Preheat oven to 400. b. Slice bell peppers, onion and eggplant and put into a large mixing bowl. c. Coat with a generous amount of olive oil. d. Lay out on a baking sheet (option to use aluminum foil) Salt and pepper the veggies. e. Bake on 400 for 25-30 minutes or until desired consistency.
  2. For the Quinoa: a. Coat a saucepan with olive oil or butter. b. Add garlic slices and cook until soft. c. Add 1 cup of quinoa and 2 cups of stock. d. Bring to a boil, then reduce to a simmer. e. Cook until all liquid is evaporated and quinoa is light and fluffy (approximately 15-20 minutes), adding more stock if needed (I usually add at least ½ cup extra).
  3. Mix: a. Once veggies are roasted and quinoa is done, combine in a large mixing bowl and stir together. b. Put 2 large handfuls of arugula on a plate and top with quinoa and veggie mixture. c. There is usually enough olive oil in the quinoa dish, but you have the option to top with olive oil and a squeeze of lemon.


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