Sante Fe Roasted Veggies Over Quinoa
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. |
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