Quinoa & Cauliflower Roast

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I feel that Jim isn’t properly represented in the pact sometimes-mainly because I do all the writing and blogging. It’s harder to post some of the great dishes he comes up with, because he NEVER writes down what he does in a recipe and I’m usually not around to hover over him and takes notes when he does make a meal. This dish isn’t a far stretch from any regular veggie roast we’ve done, but the creamy quinoa he made really pulled the dish together and made it scrumtrulescent-Jim’s favorite word to describe something delicious 🙂

3 cups vegetable broth

1 1/2 cups quinoa

1 head cauliflower, chopped

4 large red potatoes, cubed

1 sweet potato, cubed

2 carrots, diced

1 cup onion, chopped

1/2 cup shiitake mushrooms

5 cloves garlic, minced

2 tbsp olive oil

1 tsp dried thyme

1  1/4 tsp sea salt, divided

1/2 tsp turmeric

1/2 tsp black pepper

  • Preheat oven to 425 degrees
  • Toss together cauliflower, potatoes, carrots, onions, garlic, oil, 1 tsp salt, thyme and black pepper
  • Layer onto baking sheets and bake at 425 degrees for 40 minutes, turning halfway through
  • Then, bring quinoa and broth to a boil in a saucepan
  • Reduce to a simmer, cover and let cook for 15 minutes
  • Remove from heat when cooked and stir in mushrooms, turmeric and remaining salt
  • When roast is done, top with quiona and service

 

 

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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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