Earth Part 2

Quinoa with Roasted Vegetables
This is by far one of my favorite go to recipes. What's so great is you can adjust it to whatever is in season. Perfect addition to our Earth Day menu. Delicious and it keeps so well in the fridge. I make a big batch of this and stick it in the fridge and we eat it as a side to whatever is on the menu throughout the week. My kids really love it in their lunches with chicken. You can also use couscous in place of the quinoa. In fact, this recipe originally was a couscous recipe I've made for years and switched to quinoa because while the consistency is similar, the benefits of quinoa are so good for you and the kids don't know the difference.

Quinoa with Roasted Vegetables
3 c. quinoa
6 c. chicken or veggie stock
zest and juice from 3 lemons
1 lg. red onion, lg. dice
5 cloves garlic, smashed but left whole
1 red bell pepper, lg. dice
1 yellow bell pepper, lg. dice
1 eggplant, lg. dice
1 lb. carrots, lg. slices on the diagonal
1 English cucumber, med. dice
1 pkg. grape tomatoes
olive oil
salt and pepper
1 lg. bunch fresh parsley, chopped

Preheat oven to 425. Prepare quinoa according to package using stock. Prep all veggies. On a baking sheet toss onion, garlic, peppers, eggplant and carrots with 2 tsp. salt and pepper and enough olive oil to coat. Roast in oven for 25 min. till tender. Once the quinoa is ready fluff with a fork. Add lemon zest and lemon juice and a generous amount of salt and pepper. Taste for seasoning. Add roasted veggies and olive oil from roasting (this will really add flavor the quinoa). Add cucumbers and tomatoes. Add chopped parsley. Mix well being careful not to mush up veggies to much. Taste for seasoning. Add more lemon, salt & pepper if you like. Can be served hot, warm or even cold. This is also so great with butternut squash, sweet potatoes, asparagus...you name it.

 Speaking of asparagus... If you've never tried roasted asparagus with freshly grated parmigiano reggiano on it, you have missed out my friends. This is my children's favorite and I mean favorite like they fight over it vegetable. Sold? You should be. It's easy and oh so delicious.

 Roasted Asparagus with Parmigiano Reggiano

2 bunches of Asparagus

olive oil

salt and pepper

parmigiano reggiano, freshly grated

 

Preheat oven to 425. Cut off woody stems of asparagus. On a baking sheet toss asparagus with olive oil and salt and pepper till well coated. Roast 15 min. This is important. DO NOT overcook. Asparagus should still have a little bite to it. If it's wilted, it's overcooked. Top with grated parm. Serve immediately.

 

***A note: I am not a food snob. I love all kinds of food and even don't mind shortcuts here and there as long as the integrity of the dish is there. Except margarine...seriously America... stop buying that mess! Ok, what was I saying? Oh yes...That being said...this is NOT a time for the parm that comes in a green bottle found in the pasta aisle. I won't name names because I happen to like the green bottle and have used it my whole life.  There are times when you just have to use the real stuff or just make a different dish. This is one of those times. Till next time... Bon Appetito!