Creamy Vegetable Medley
1 cup quinoa
Handful of pumpkin seeds
Handful of feta cheese
1 medium cauliflower, cut into florets
1 medium broccoli, cut into florets
1 carton white button mushrooms
1 can of chickpeas, drained and rinsed with water
Salt and pepper
For the dressing:
2 Tablespoons of plain yogurt
2 Tablespoons olive oil
1 garlic clove, minced
1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup
Preheat oven to 425F. Place the cauliflower, broccoli, mushrooms, and chickpeas on a baking sheet. Drizzle with olive or avocado oil. Add salt and pepper to taste. Place in the oven for 20-25 minutes or until the veggies look a little charred. Take out of oven and let the baking sheet cool.
While the veggies bake, this is a nice tim
e to cook the quinoa. Rinse the quinoa first because this takes out the bitterness. Combine quinoa with 2 cups of water in a saucepan. Bring to a boil and then decrease the heat to low. Let the quinoa simmer and cook until all of the water is absorbed. After the water is absorbed, let the quinoa steam for a few minutes with the cover on. Leave the quinoa to cool.
Now, it’s time to make the dressing. Whisk together the dressing ingredients in a small bowl.
Time to put it all together! Mix the quinoa, veggie blend, and dressing in a bowl. Sprinkle tarragon, parsley, pumpkin seeds, and feta cheese to the mixture. Serve and enjoy!