Roasted Beets, Broccoli & Cauliflower over Quinoa

It’s cold and dark in the mountains now during dinner time.  I needed a pick me up tonight with lots of veggies.  This meal was simple, healthy and quick!  I had lots leftover for lunches during the week.

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Bundle of beets (3 large)
Bundle of broccoli (3 small heads)
1 Head of Cauliflower
salt ‘n’ pepa
1 cup quinoa
2 cups water or vegetable broth
pine nuts
Preheat oven to 375 degrees.
Chop the beets, cauliflower and broccoli.
Toss the veggies on sheet pan and drizzle with EVOO, salt and pepper and bake until crispy, checking often.
Cook quinoa according to directions.
When ready, serve by putting a scoop of quinoa on your plate, top with a large scoop of the veggies, and top with some pine nuts.
Kitchen helper, working hard

Kitchen helper, working hard

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