I made this the other day to take for lunches. I didn't take a photo until I was halfway through eating it ... sorry!
I had found this recipe on pinterest. But ... I was tasting as I went along and I decided that it didn't need the balsalmic dressing and goats cheese ... it was nice just like it was. And even better the next day after the flavours had developed over night!
Here's what I did:
I had found this recipe on pinterest. But ... I was tasting as I went along and I decided that it didn't need the balsalmic dressing and goats cheese ... it was nice just like it was. And even better the next day after the flavours had developed over night!
Here's what I did:
1 head of cauliflower, broken into small florets
a few cloves of garlic, cut into slivers
mushrooms, button and oyster, quartered
1 cup quinoa
1.5 cups water
1 chicken stock cube
thyme
salt and pepper
olive oil
Preheat oven to 400F/200C
Preheat oven to 400F/200C
Toss the cauliflower, garlic and mushrooms in olive oil. Add salt and pepper and thyme. Mix. Bake for about 20 minutes, or until starting to brown. Don't let them burn! Stir half way through ...
While the veggies are cooking, make the quinoa. Place quinoa in a small pot with the water and the chicken stock cube (break it up and stir it in) (or just use ready made chicken stock/broth) Bring to the boil. Reduce heat, cover and let simmer ... about 15 minutes or until water is absorbed. Fluff up quinoa with a fork and let sit til veg is ready.
When veg is ready, mix into quinoa.
While the veggies are cooking, make the quinoa. Place quinoa in a small pot with the water and the chicken stock cube (break it up and stir it in) (or just use ready made chicken stock/broth) Bring to the boil. Reduce heat, cover and let simmer ... about 15 minutes or until water is absorbed. Fluff up quinoa with a fork and let sit til veg is ready.
When veg is ready, mix into quinoa.
Easy.
And like I said, delicious the next day too!
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