Since we’re both busy will full-time jobs and school, T and I often don’t have time to make a different meal for dinner each night of the week. We’re big on leftovers, and even bigger on making a big ol’ pot of something on Sunday and chowing down on it Monday through Thursday.
This week I made Quinoa with Roasted Veggies. Super-simple recipe, super healthy.
Here’s the recipe:
2 cups of quinoa, prepared per package instructions
assorted raw veggies–I used grape tomatoes, 2 peppers, 1 onion, 1 large zucchini, and 1 large yellow squash
salt and pepper
Preheat oven to 450 degrees. Chop veggies into desired size (I did about 1 inch pieces) and toss with olive oil, salt, and pepper then place in a single layer on a baking sheet or two. Bake for 45 minutes. Stir veggies into quinoa and enjoy 🙂
It can also be done with couscous….we actually only had 1 cup of quinoa so we substituted couscous for the second batch of veggies:
It’s great reheated for a quick nutritious dinner between work and class, and it tastes especially good with a touch of sriracha…but almost everything tastes good with a touch of sriracha.