Wednesday, May 17, 2017

Coriander Quinoa with Oven Roasted Vegetables


This dish is healthy and full of flavor. I love the fresh mint, citrus and coriander....they make for such a refreshing flavor profile. This meal is great as is, or folded into a pita or tortilla to take on the go.  It is also awesome with hummus, tzatziki sauce (made with vegan mayo), a drizzle of hot sauce, or you can go crazy and add all three!

Coriander Quinoa with Oven Roasted Vegetables


1 cup sweet potato cubes (about half of a large sweet potato)
2 carrots, peeled and diced (try to mimic the size of the sweet potato)
1/2 yellow onion, diced
1 14 oz block extra firm tofu, drained and cut into cubes

1 tbsp maple syrup
2 tsp olive oil
1 tbsp lemon juice
1 tbsp tamari or soy sauce
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp liquid smoke (optional)

1 cup quinoa
2 cups water

2 tsp ground coriander
1/4 tsp cumin
1/4 tsp dried dill
rounded 1/2 tsp salt
1 1/2 tbsp lemon juice
1 tbsp minced fresh mint


Preheat your oven to 450 degrees.

Prep the veggies and the tofu and put them in a roasting pan or oven-safe casserole dish. Whisk the marinade ingredients in a small bowl (maple syrup, olive oil, lemon juice, tamari, salt, pepper, and liquid smoke) and pour over the tofu and veggies. Toss to coat everything with the seasonings. Put in the preheated oven and bake for 30-45 minutes, stirring every 15 minutes. Try to use a big enough dish to roast them in so that the veggies and tofu are not crowded. The cooking time will depend on the crowding in the pan and the size of the pieces of tofu and veggies.

While the veggies roast you can start the quinoa. Rinse the cup of quinoa and put it in a sauce pan with the two cups of water. Bring to a boil, and then cover and lower the heat to let it steam for 15 minutes. Once the quinoa is done, fluff it with a fork and then add the seasonings (coriander, cumin, dill, salt, lemon juice, mint) and toss again to coat.

Combine the quinoa with the roasted veggies and fold it all together. Taste and add salt and pepper to your liking. Serve with a slice of fresh lemon and more minced fresh mint.

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