Happy Tuesday! The temperatures are quickly dropping below freezing here in good ol’ Kentucky and I am cozying up with my new favorite weeknight meal. Side note: can you take like 2 seconds and pray for the homeless population that may not have a place to sleep in this weather? Thank you.
So, this dish. It’s easy – it’s simple – & it’s good! When people tell me they don’t know how to cook vegetables or that they don’t like vegetables I am always baffled! Vegetables are so versatile and honestly one of the easiest things ever to cook. This recipe here combines 5 vegetables in one simple dish – I love it! The best part? It is incredibly filling thanks to the quinoa!
Pesto Quinoa w/ Roasted Vegetables (Serves 7-8)
Ingredients:
- 1 yellow pepper, diced
- 1 red pepper, diced
- 10-12 mushrooms, sliced
- 2 heads of broccoli, chopped
- 1 small carton of cherry tomatoes
- 1 large bag of chopped kale (or spinach/chard)
- 1 C quinoa
- 2 T minced garlic
- 2 tsp tamari
- olive oil
- salt & pepper
- 1 small jar of your favorite pesto
Directions:
Preheat the oven to 425. Combine diced pepper, sliced mushrooms, tomatoes, & chopped broccoli – coat with olive oil, salt, & pepper. Roast for 20-25 mins. While the vegetables are roasting, combine 1 C quinoa with 2 C of water and 2 tsp tamari – cook according to directions on package. As the vegetables roast and the quinoa cooks, begin wilting the kale. Using a nonstick pan add as much kale as it will hold and a few tablespoons of water – as the kale wilts, continue adding kale until you are finished with the bag. Once all the kale has wilted – add in 2 T minced garlic. (You may need to add a little water to help the kale wilt – just be careful not to add too much, you don’t want extra liquid). Once the vegetables are done & the kale is done – combine in a large serving bowl. Top with one small jar of pesto. Mix well. Add in quinoa. Mix well. Serve immediately or store in the fridge for up to a week.
I plan on eating this for the next week for dinner. 🙂
Enjoy!
