I woke up this morning and thought to myself...I don't want to have to waste money on food for dinner tonight. I am working an eight hour shift at Starbucks today and will get a meal break - typically I end up going to some local restaurant to pick something up, or I just make myself a smoothie at work.
I am sick of that.
So, I got up earlier than usually, drank my morning coffee and went to the grocery store. I've been in a mood for quinoa lately, so I decided to throw some things together and see how it worked. This is another vegetarian option, but it is so delicious! Here is my thing when it comes to vegetarian dishes. Some people say they wouldn't be able to have just the dish as their meal. So...if you are vegetarian, here is a great meal option. If you are not a vegetarian, here is a great side dish option!
I was walking around Mariano's, our local grocery store, and came across white asparagus. Never in my life have I tried this before - I am not sure how I can be 25-years old, love asparagus, yet have never tried white asparagus before! There's always a first for something, right?
I picked up a few other vegetables and off I went.
I know that this recipe is very similar to my New York Style Quinoa, which is one of my favorite dishes. However, I wanted something a little more "summery." School has started, the pumpkin spice latte is about to descend upon us...we need to hang onto summer! I thought I was ready for fall, but I am not so sure anymore! Let's have three more months of summer!
A few reminders about quinoa:
- Rinse the quinoa before cooking. It has a coating on it that will have a bitter soapy taste if you forget to rinse it off.
- How to cook: Bring 2 cups water to a boil in sauce pan. Add 1 cup quinoa, bring back to a boil, cover, cook over medium heat for 12 minutes or until quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 minutes. Yields about 4 cups.
Serve with lemon wedges and squeeze juice over the dish. This will give the quinoa that amazing lemon taste, as well as the already flavored vegetables.
ENJOY! Happy Monday!
Quinoa with Lemon Roasted Vegetables
1 zucchini 1 bunch broccoli 1 bunch cauliflower 1 bunch white asparagus 1 cup whole grain quinoa juice of 1 lemon 1 teaspoon garlic salt 3 tablespoons olive oil sea salt and fresh ground pepper, to taste
Begin cooking the quinoa (directions above). Chop up the zucchini, broccoli, cauliflower and white asparagus. Toss with lemon juice, garlic salt, olive oil, salt and pepper.
Roast vegetable mixture in the oven at 400° for 8-10 minutes, or until leaflets of broccoli begins to turn golden.
Serve over quinoa with lemon wedges.