I love this recipe for batch cooking, meal prep and a yummy dish to take to a party! Choose any five vegetables you like, and grain or starch you like, and top with dressing. YUM!
1 zucchini or summer squash sliced
1 red onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 head broccoli, florets separated
1 bunch asparagus, chopped
1 cup Brussels sprouts, quartered.
Place chopped veggies on a cookie sheet and top with avocado oil, salt, pepper and thyme. Bake at 425 for 30-40 minutes. Set aside.
2 cups cooked quinoa.
1 cup dried quinoa
1 cup bone broth
½ cup water
*I love using my Instant Pot for this. Soak quinoa 2 hours, or if you don’t have time just rinse under tap water until water runs clear.
Add ingredients to instant pot. Cook on Manual for 2 minutes. Let pressure release for 10 minutes. Quinoa should be perfect!
1/4 cup sherry vinegar
¼ cup sesame oil
½ cup olive oil
2 Tablespoons honey or coconut sugar
1/2 teaspoon salt
pinch of ground black pepper
1 TBSP Sriracha sauce, plus more for serving
Juice of half a lime, plus more for serving
Sesame seeds for garnish
Spoon cooked couscous onto a serving platter. Top with as many roasted vegetables as you like. Serve with sesame dressing, toasted sesame seeds, pieces of fresh lime, and Sriracha.