Samples provided for review
Everybody has a dark side. Fortunately, sometimes we’re able to explore that dark side with tasty snacks. When I heard about Royal Black Quinoa from Alter Eco, I jumped at the chance to try it. Fair trade, gluten free, protein-packed, and committed to sustainability? Yes please! After a lot of delicious but completely unhealthy meals during Thanksgiving, and with a lot more in sight for the winter holidays, I wanted to make a weeknight meal that was as healthy as humanly possible, while using an absolute minimum of effort. I decided to use black quinoa as a base for an nutrient-packed roast vegetable bowl.
Healthy holiday veggie bowl (~4 servings)
2 cups Royal Black Quinoa
2 lb. package cherry tomatoes
2 lb. frozen or pre-cut greens (like kale, chard, etc)
1 head garlic
1 lb. turnips, chopped
1 lb. carrots, chopped
salt and pepper to taste
Pre-heat your oven to 400 degrees.
Chop your root vegetables into chunks about 1″ square. I got a surprise when I cut into what I thought was a turnip:
It’s a watermelon radish! Isn’t it beautiful?
Peel as much garlic as you’d like. I prefer to leave mine in big chunks, and add a whole head to my roast greens and tomatoes.
Add olive oil, salt, and pepper to taste.
Roast the carrots and turnips about 40 minutes, and the greens, garlic, and tomatoes about 20 minutes.
While the vegetables are cooking, start boiling water (about 3 cups for 2 cups dry black quinoa). When the water reaches a boil, add the quinoa, reduce to a simmer and cook for 15 minutes, then cover. Let stand at least 5 minutes, until the water is absorbed and the germs (the little “tail”) are revealed.
When the quinoa is ready and the vegetables are cooked, throw them together into a big bowl.
Feel free to add some hummus, a bit of Green Goddess dressing, or chunks of cheese for additional flavor, if you’d like. This recipe will make enough for 4 dinners for one hungry person.