Roasted Vegetable Pesto Quinoa
Adapted from New York Times
Root vegetables of your choice, washed, peeled, and chopped
(Suggested: pasnips, carrots, sweet potatoes, Brussels sprouts, shallots)
Spices (suggested: cumin, cayenne, thyme, and chili powder)
Salt and pepper
Handful of arugula
1/2 cup dry quinoa
1/2 cup basil pesto (I used Giovanni Rana brand)
Sliced red onion
Preheat oven to 425*F.
Drizzle your cubed vegetables in olive oil and sprinkle with spices, salt and pepper. Toss with your hands and spread in a single layer on a baking sheet.
Roast vegetables for 20 mintes, turning halfway, then reduce oven heat to 375*F and cook for 10 minutes more or until vegetables are fork tender.
While vegetables are roasting, cook quinoa as you would pasta – none of this steaming like rice BS – by boiling in a plentiful amount of salted water. Drain quinoa.
Toss hot vegetables, as many handfuls of arugula as you’d like, pesto, and quinoa until combined. Top with sliced red onion to serve.
Disclosure: Pesto sample was sent to me by Giovanni Rana, and I chose to mention the brand because I enjoyed the product. No other compensation was received for this mention.