Quinoa & Cauliflower Roast

I feel that Jim isn’t properly represented in the pact sometimes-mainly because I do all the writing and blogging. It’s harder to post some of the great dishes he comes up with, because he NEVER writes down what he does in a recipe and I’m usually not around to hover over him and takes notes when he does make a meal. This dish isn’t a far stretch from any regular veggie roast we’ve done, but the creamy quinoa he made really pulled the dish together and made it scrumtrulescent-Jim’s favorite word to describe something delicious 🙂

3 cups vegetable broth

1 1/2 cups quinoa

1 head cauliflower, chopped

4 large red potatoes, cubed

1 sweet potato, cubed

2 carrots, diced

1 cup onion, chopped

1/2 cup shiitake mushrooms

5 cloves garlic, minced

2 tbsp olive oil

1 tsp dried thyme

1  1/4 tsp sea salt, divided

1/2 tsp turmeric

1/2 tsp black pepper

• Preheat oven to 425 degrees
• Toss together cauliflower, potatoes, carrots, onions, garlic, oil, 1 tsp salt, thyme and black pepper
• Layer onto baking sheets and bake at 425 degrees for 40 minutes, turning halfway through
• Then, bring quinoa and broth to a boil in a saucepan
• Reduce to a simmer, cover and let cook for 15 minutes
• Remove from heat when cooked and stir in mushrooms, turmeric and remaining salt
• When roast is done, top with quiona and service