Here is a quick and easy vegetarian/vegan meal for you! 🙂 This would work great for a meatless Monday… or whatever day(s) of the week you decide to skip on meat. Very simple and delicious.
For the quinoa:
1/2 C quinoa
1 1/2 C vegetable broth — Water also works great. If you’re not vegetarian/vegan, you can use chicken broth.
1 small onion of your choice
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/4 head of cauliflower
8 stalks of asparagus, more or less
8 oz. of baby portabello mushrooms
1 T coconut oil
salt and pepper to taste
First, preheat your oven to 425º F
Line a baking sheet with foil and set aside.
Second, cook your quinoa.
When cooking quinoa, you use the same method you would to cook rice. The 2:1 ratio (2 cups of water/broth to 1 cup of quinoa). You can also cook this in your rice cooker if you’d like.
Place 1 1/2 C of vegetable broth in a small pot and bring to a boil. Reduce heat to medium and add 1/2 C of quinoa. Cover the pot and let cook, checking occasionally. Once all of the water has evaporated, turn the quinoa off and fluff with a fork. Cover and set aside to keep warm.
Third, prep your veggies!
For this recipe, you can use whatever veggies appeal to you. Be adventurous. I used what I had on hand at the time.
Cut all of your veggies up into bite size pieces/chunks and place them in a medium sized bowl. Drizzle about a tablespoon of coconut oil over the veggies and give them a good toss.
Place the veggies on the lined cookie sheet and sprinkle with salt and pepper. Cook your vegetables in the oven at 425º F for 10 minutes. Remove the baking sheet and flip the veggies over. Bake for another 10-15 minutes. Remove and serve over quinoa.
Now, wasn’t that easy? And it’s delicious! I promise!
// Karissa <3