Wednesday, September 29, 2010

Roasted Vegetable and Garlic Quinoa

I am so happy when I see others diving into new territory and embracing it. You know you have "arrived"  when you start making your own original recipes with things you have on hand and they turn out great.  I have met just such person through my classes.  Kami, from Birth with Confidence has written this guest post.  She has put together some fabulous stuff I am so excited to share here on Taste is Trump.

I am a newbie to "real food," meaning, I've only been on this journey for about a year now, but it is a journey that has changed my life and my family's health. I feel happier, have more energy than ever before (quite a feat, for me), and am thinner than I've ever been. I am passionate about real, whole food and it is something I find great pleasure in learning about.Here is a simple, whole foods recipe that is not only incredibly nourishing, it is also delicious!

This recipe is extremely versatile. If you don't have the vegetables on hand that I listed, you can always use anything else. Other favorites of mine are asparagus, zucchini or yellow squash, sweet or red potatoes, and broccoli. If you prefer, you can roast the garlic along with the vegetables. I've kept it raw in this recipe in order to take advantage of the health benefits of raw garlic. It tastes wonderful either way!

6 brussels sprouts
1/2 head of cauliflower
1 red pepper, sliced
1 medium red onion, roughly chopped
5 grape tomatoes, halved
2 carrots, chopped
2 tablespoons olive oil
salt to taste
1 tablespoon lemon juice
2 cups water
4 cloves garlic, crushed
1 tablespoon balsamic vinegar
Herbes de Provence

The night before, soak quinoa in 1 cup water and 1 tablespoon lemon juice. 

Preheat oven to 400 degrees. Place all vegetables in a glass dish and drizzle with olive oil and salt, to taste. Roast vegetables in oven for 20-25 minutes, or until slightly tender. Meanwhile, bring remaining 1 cup water to a boil. Stir in soaked quinoa mixture. Bring back to a boil and reduce heat to simmer. Simmer quinoa until water is gone. Remove from stove top and stir in salt, crushed garlic, a dash of balsamic vinegar, and herbes de provence to taste. Remove vegetables from oven and gently mix the quinoa into them. To serve, top with freshly shredded parmesan or romano cheese. Enjoy alongside a salad and crusty bread, to make it a fuller meal. Enjoy!

links; Works for Me Wednesday, Real Food Wednesday


  1. OMG, this is so something my family and I would totally try making. totally hear you on stepping out and venturing out on new foods. It's amazing how much more flavor is really out there if you try new things. Love it. Thanks for sharing.

    Please stop by our blog and let us know what you think - we've been stepping out of the box too! :)

    Good eatings,

    Jaime and Jen

  2. This sounds like a great recipe. I will have to try it. Thank you for sharing.


  3. Thanks for this recipe.

    I have been experimenting with quinoa myself lately and I love that it is so versatile. I will try this recipe once with the brussel sprouts and cauliflower, but I also imagine I will cook it again using whatever produce is on sale or local at the grocer that week.


  4. Yummy. This one WILL go on my list to make. The Jaternice didn't make the cut.

  5. This sounds positively delicious!=)


It's rude to eat and run. Humor me with conversation please!

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