Quinoa and Roasted Veggies with Dressing

This original recipe called for cous cous but I used quinoa instead. You can easily use either (or some of each) or any whole grain of your choice. This meal has a mild but delicious flavor, that makes your whole grains pack a punch of flavor without being overwhelming. It's also filled with protein and can make a complete meal! Taken from my favorite book: Hot Damn & Hell Yeah, the Dirty South Cookbook.



Ingredients:

½ cup + 2 tablespoons olive oil
salt and pepper to taste
1 teaspoon cumin
1 ½ teaspoon rosemary, finely chopped
fresh or frozen veggies such as carrots and cauliflower
¼ teaspoon black pepper
1 ½ cup vegetable broth
¾ cup of cous cous or quinoa (uncooked)
¼ teaspoon red pepper flakes
1 cup fresh tomatoes, diced
¼ cup orange juice
1 tablespoons vinegar
1 teaspoons of mustard
½ teaspoon of salt
1 can of kidney beans, drained
3 tablespoons pine nuts
⅓ cup basil leaves, chopped

Instructions:

If veggies are frozen, preheat oven to 400 degrees F. Combine veggies in bowl with 1 teaspoon of rosemary, 2 tablespoons olive oil, salt and pepper, and toss to lightly coat. Spread out on a baking pan and bake for 12-15 minutes until lightly brown but tender and crisp. If veggies are fresh you can sauté them with the coating if it's easier.

While veggies are cooking, combine remaining oil and rosemary with orange juice, cumin, mustard and vinegar. Blend well and put aside.

In a medium saucepan, bring the broth to a boil. Remove from heat and add cous cous/quinoa and red pepper flakes. Cover and let stand for 15 minutes or until cooked well.

In a large bowl combine veggies with basil, beans, tomatoes and nuts. Toss well. Add cous cous or quinoa and dressing and mix everything together. Enjoy!

I totally forgot to take a picture of this one. It's colorful and delicious though, I promise!