Garlic Quinoa & Roasted Veggies
- rinsed quinoa
- vegetable broth
- garlic cloves
- dash of salt (optional)
- lemon or lime (option)
Place rinsed quinoa, garlic cloves, and salt in your favorite rice/quinoa/grain cooker/pan and cover with 1/2” of broth (no matter how much quinoa you use.) Bring to a boil and turn down, cover, and cook on very low heat for about 20 minutes, or until fluffy. Squeeze some lemon or lime juice on, remove garlic cloves, and fluff with a fork or whatever.
Served with sweet potatoes, eggplant, radicchio quarters, and onions in a tiny bit of olive oil at about 400F for circa 25 minutes until done.
The leftovers, mixed all together (with the optional addition of beans and/or greens) and bound with chickpea flour, makes a delicious veggie burger!