Vegetables over Quinoa Ingredients: 1 medium sweet potato 1 head cauliflower 5 oz. crimini o...

Vegetables over Quinoa

Ingredients:

1 medium sweet potato

1 head cauliflower

5 oz. crimini or portobello mushrooms

Small red onion, diced

2 small zucchini

2 red bell peppers

2 scallions. Green tops should be cut up and put aside for garnish

3 cloves garlic, minced

2 Tbsp. vegetable broth

1 1/2 cups cooked quinoa

Spices:

¼ tsp. sweet paprika

¼ tsp. turmeric for cauliflower

¼ tsp. cumin

½ turmeric for sauteed vegetables

¼ tsp. black pepper

1 Tbsp. low sodium Tamari

Instructions:

1.     Prick sweet potato five times and place on baking sheet.

2.     Slice cauliflower about 1” thick and place on parchment paper on baking sheet.  Sprinkle with sweet paprika, turmeric and cumin.

3.      Bake sweet potato and cauliflower in 425 degree oven for 40 minutes.

4.     Prepare other vegetables by cutting into bite size pieces.

5.     Saute onions, bell peppers, green beans, zucchini, and mushrooms in vegetable broth on medium high for about 3 minutes, stirring regularly.  Add scallions, garlic, Tamari and spices after 3 minutes and reduce to simmer.  Continue to cook for about 5 minutes until cooked, but green beans are still firm.

6.      Once sweet potato cools, remove skin (I ate separately) and cut potato into bite size pieces.

7.     Place quinoa in serving bowl.  Top with one slice of cauliflower, sweet potato and sauteed vegetables. Garnish with scallion greens and serve.

Serves 2-3

Notes:  Spices and Vegetables can be substituted with your favorites.  The cauliflower can go into other dishes or salads or makes a good snack. Other grains or pastas can be used instead of quinoa.