LORI NEdescu,

MS RD CSSD

@hungryforresults

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Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Roast Veg + Quinoa

Roast Veg + Quinoa

Oven meals are a winter go-to. They are simple and create a warm, aromatic sensation throughout the house. Try this dish for a healthful, flavorful side dish to pair with chickpeas, tofu or roast chicken. I always suggest making extra when you roast. That way you have leftovers for the next day, or even week! 

 

Ingredients:

+ 2 cups Broccolini, trimmed
+ 1/2 cup Pistachio
+ 2 cups Carrots, thick sliced
+ 1 Red Onion, chunked
+ 2 tbsp Harissa
+ 2 tbsp Coconut Oil
+ 1/4 cup Sweetened Coconut, shredded
+ 1 cup Feta
+ 2 cups Quinoa
+ Salt / Pepper to taste
 

Instructions:

Preheat oven to 375. Toss the onion + carrot with coconut oil. Roast for ~15 minutes, covered. Remover cover and add in the coconut, pistachios and Harissa. Roast uncovered for ~15 minutes. Add Broccoli, tossing well to coat with oil/spice and roast an additional ~10 minutes. Remove from oven. Meanwhile, be cooking your quinoa by bringing it and 4 cups water to a boil, covering, simmering for ~20 minutes until fluffy. Toss the quinoa in with your vegetables and top with crumbled feta. 

Make it extra special: 

This is a great dish to make in cold weather. Keep it vegetarian by adding some chickpeas. or serve with roasted chicken. Make it a vegan dish by omitting the feta. 

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