Curried Mixed Beans and Roasted Veggies with Quinoa

Curried Mixed Beans and Roasted Veggies with Quinoa

1 bag of mixed beans with lentils, pre-soaked and drained

1 32 oz box of chicken or veg stock

1 32 oz box of chicken or veg broth

1-2 eggplant

3 delicata squash

2 onion

3 carrot

1 sweet potato

3 peppers

1 bunch kale

3 cloves garlic, chopped

3-4 TBS olive oil

salt, to taste

pepper, to taste

2 TBS curry powder

1-2 tsp garam marsala

¼ to ½ c quinoa

1. cut up veg into bite-sized  pieces and toss with olive oil, salt and pepper.

Roast in 450 oven until caramelized about 30 minutes. Turn veg over about halfway through cook time. Make sure each side is nice and brown.  I use two pans and roast two sets. I use this time to soak the beans.

2. Add broth and stock to soaked beans and bring to boil, then turn down to simmer. Add 2 TBS curry powder and 1-2 tsp of garam marsala.

3. Add kale and chopped garlic. Add quinoa; cook for at least 15 minutes. After veg finished roasting add them. Season with salt and pepper to taste.

Serve with crusty bread.

Quinoa and Veggie Toss

This was very quick to throw together and the kids loved it! You could substitute whole-wheat pasta for the quinoa if you like.

 

Quinoa and Veggie Toss

2 c quinoa, rinsed

2 c your favorite type of broth

1 medium bowl of chopped veggies, around 6-8 cups (broccoli, red pepper, onion, zucchini, cucumber, chard, bok choi, etc.)

1 T ginger, grated

3 cloves garlic, minced

1 T olive oil

Vinaigrette:

3 T olive oil

3 T rice vinegar

2 T fresh basil, chopped

freshly ground pepper and salt

1.     Bring quinoa and liquid to a boil. Turn down to a simmer, cover, and cook for 10-15 minutes or until all liquid is absorbed.

2.     In a large skillet or wok, heat olive oil over high heat. Add vegetables, ginger and garlic and toss for about 3-4 minutes until tender crisp. Remove from heat.

3.     Whisk vinaigrette ingredients together in a small bowl and set aside.

4.     Combine quinoa, vegetables and vinaigrette in a large bowl. Tossing to combine. Top with plenty of freshly ground black pepper.