Santa Fe Roasted Veggies Over Quinoa #WeekdaySupper

When I want a dish that’s easy, healthy and quick I make Santa Fe Roasted Veggies. It’s an easy weekday supper and practically a one pot meal since I just scoop it over some quinoa.  Working mama that I am, I cannot  spend too much time cooking meals when I get home. Kids and husband are hungry and I want to do other stuff, so slaving over the kitchen is not my weeknight thing.  Quick and easy  are my weekday keywords and this Santa Fe Roasted Veggies is just that. I first ate this dish at “The Silver Diner “and was struck with the sheer simplicity of it. I went home and tried my own version of it, added my own blend of spices and some coconut and it was so good. Cook some quinoa, cut up some veggies, roast them with some herbs, spices and you’re done. Great dish for meatless Monday too ! It has great eye appeal so it’s a big win with my family. I cut up some beets, squash, zucchini, peppers and tossed it with some olive oil, fresh garlic, oregano, cumin and pepper. I topped it off with some grated coconut and just roasted it. Roasting veggies brings out their marvelous natural flavor so I don’t really add too many spices. Just a little to enhance their natural flavor. My home smelled so good as the veggies were roasting and we had no leftovers!! This is a great way to get my kids/family to eat quinoa!

Nutrition Wise!

Quinoa is an ancient grain that is becoming hugely popular especially with vegans and those who eat gluten-free. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain and is almost always organic. It is also high in fiber. Beets are a good source of potassium, antioxidants, and phytochemicals.  Squash and zucchini are both loaded with vitamin A, fiber and other good stuff. Peppers boast a high content of vitamin a, c and have a wealth of nutrition. All in all a very healthy veggie main.

Cooking Quinoa:

When cooking quinoa use a proportion of 1:2 quinoa to water. It swells to four times its size when cooked, so 1/4 cup raw quinoa will give you one cup cooked quinoa.

Sante Fe Roasted Veggies Over Quinoa

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Ingredients

• 1 cup quinoa
• 2 cups beets (cut into cubes)
• 1 cup zuchinni (cut into cubes)
• 1 cup squash (cut into cubes)
• 1 orange pepper (cut into pieces)
• 1 yellow pepper (cut into pieces)
• 1 Tsp sea salt
• 1 Tsp coarse pepper
• 1 Tsp oregano
• 1 Tsp cumin
• 2 Tbsp olive oil
• 2 Tbsp unsweetened shredded coconut

Directions

	Peel and chop all veggies into small cubes. Toss veggies with olive oil, pepper, salt, oregano, cumin.
	Heat oven to 425 degrees. layer veggies in a single layer on a cookie sheet or a baking stone and sprinkle with coconut. Bake for 30 -40 minutes till veggies are roasted.
	Meantime cook quinoa in 2 cups water for 20 minutes till soft and fluffy.
	After veggies are roasted, serve quinoa on a plate. Top with roasted veggies and serve.

Make sure you stop by my Weekday Supper friends  to check out what they shared this week.  Easy weeknight meals that you won’t want to miss !!

Monday – Pescetarian Journal – Borlotti Bean Salad with Shaved Pecorino & Pistachios
Tuesday – The Girl In The Little Red Kitchen – Salmon BLT
Wednesday – That Skinny Chick Can Bake – Raspberry Chicken
Thursday – Cravings Of A Lunatic – Lightened Up Enchiladas
Friday – Sue’s Nutrition Buzz – Santa Fe Roasted Veggies Over Quinoa

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