Cranberry Curry Quinoa with Roasted Veggies

By Hester

Switch it up! add roasted/grilled pineapple

It's deliciously vegan

Feel free to use beef/chicken broth if you prefer; leftover pulled pork or shredded rotisserie chicken would be a great addition to this dish

Ingredients

• 1/2 cup quinoa
• 1 cup of veggie broth
• 1/2 butternut squash, cubed
• 1/2 head of cauliflower florets
• 1/2 cup dried cranberries
• 1/2 teaspoon curry powder, or more to taste
• 1/4 teaspoon garlic powder
• zest of 1/2 a lemon, optional but delish
• Salt & Pepper, to taste

Preparation

Step 1

Begin by chopping your veggies and coating them in olive oil, salt + black pepper. Add to a foil-lined baking sheet and roast at 450F for about 50 minutes

While your veggies are roasting away, rinse your 1/2 cup of quinoa and boil in 8oz of veggie broth for 20 minutes. Quinoa cooks the same way rice does, so if you are lucky enough to own a rice cooker, feel free to use it! I boil mine on the stove top until nice and fluffy! About 10-15 minutes into the cooking process, add your 1/2 cup of dried cranberries, 1/4 teaspoon of garlic powder and 1/2 teaspoon of mild curry powder.

Allow the cranberries and quinoa to cool a bit, and taste a small spoonful. Feel free to add a little more curry powder and the lemon zest if you'd like. Move mixture to a bowl and combine with your roasted veggies. Enjoy!