Learn how to make an easy vegan recipe with roasted veggies and quinoa. A gluten-free dinner idea! So hearty, flavorful and delicious!
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BETH’S CURRY ROASTED VEGGIES AND QUINOA RECIPE
1 ½ cups (270 g) rinsed Quinoa
3 cups (700 ml) vegetable broth
½ white onion, sliced thinly into half moons
1 whole shallot, cut into quarters
7 medium size carrots, tops removed, sliced in half
1 ½ cups (350 ml) of cauliflower florets
3 tbsp (45 ml) olive oil
salt and pepper to taste
1 tsp (5 ml) curry powder
¼ cup (40g) whole raw almonds
¼ cup (40 g) currants
¼ cup (40 g) golden raisin
2 tbsp (30 ml) fresh mint, roughly chopped
Combine quinoa and broth in a large saucepan, bring to a bowl. Cover and cook on low until all the broth is evaporated 10-15 mins. Then remove from flame, keep lid on to keep warm.
Place veggies on a large rimmed baking sheet, sectioned off by kind. Drizzle with olive oil, sprinkle with salt, pepper, and curry powder.
Roast at 450F (230C) for 10-15 mins until veggies are sweet and caramelized.
Add dried fruit and almonds to the quinoa, fluff with a fork. Spoon out into a single layer on a large platter. Top with fresh mint.
Place a layer of onions on top, follow by carrots and cauliflower. Enjoy!
Makes for great left overs too for the lunch box the next day!