This is one of my favorite dishes. It’s vegan (no meat, eggs, dairy) and gluten-free. It has a lot of flavor and it’s a great dish for the holiday season. It takes a little time to make, but wow, it is so worth it. Let’s get started!
Serves 8-12
Ingredients: (almost all these ingredients are from Trader Joes. LOVE that store!)
- 7 Cups filtered water or stock
- 4 Cups uncooked white quinoa
- 1 ½ tsp sea salt
- 8 Cups assorted vegetables, chopped (I used: 2 Cups Onion, 4 Cups Assorted Bell Pepper, 1 Cup Carrot, 1 Cup Celery)
- 3 Tbl garlic, minced
- 1 Cup green onion, sliced
- ½ Cup Fresh Herbs, minced (I used: Basil, Rosemary, Parsley
- 2 Tbl apple cider vinegar or balsamic vinegar
- 2 Tbl freshly squeezed lemon juice (I used: 1 lemon)
- 1 tsp crushed red pepper flakes
- Sea salt and ground black pepper to taste (I used: ½ tsp of each)
- 4 Tbl Liquid Aminos
Marinade:
- ½ Cup water
- 6 Tbl olive oil
- 3 Tbl Liquid Aminos
- 2 Tbl Maple Syrup
- 4 Tbl Basil, dry
- 4 Tbl Oregano, dry
- 2 Tbl Marjoram, dry
- 2 tsp Thyme, dry
- 2 tsp Garlic Powder, dry
Make sure you have these too:
- 9×11” Baking Pan
- Measuring spoons + cups
- Aluminum Foil
- Large Pot
- Large Bowl
- Stirring spoon
Directions:
- Add all the ingredients for the marinade in your 9×11” pan and mix well.
- Chop your assorted vegetables and garlic, add them to the pan, and then stir the vegetables around so that the marinade covers all the vegetables really well. You will know if it’s mixed good enough when you see the herbs sticking onto all the vegetables.
- Cover the pan with foil and leave it in your fridge for 1-12 hours. It really depends on how much time you have, but the longer it sits the more the vegetables absorb the marinade, giving it more flavor.
- If you are making stock, make it now and then add it to your fridge for when you are ready to cook. View post: Simple Recipe for Homemade Stock.
- When you are ready to cook the vegetables, pre-heat your oven to 350° F. Once the oven has reached 350° F, remove your vegetables from the fridge and place in the oven. Cook for 20-25 minutes.
- While your vegetables are cooking: place water (or stock), quinoa, and salt in a large pot, turn heat to medium/high and bring to a boil. Then, reduce heat to simmer, cover the pot with lid and let it cook until all the liquid is absorbed (approx. 15-20 minutes). Note: If you are using a gas stove, turn down the fire for about a minute before lifting the lid to prevent the quinoa from splattering.
- As you wait for both the vegetables and quinoa to finish, begin preparing the remaining ingredients.
- Finally, once all is finished, place everything in a large bowl, gently mix well, serve and enjoy.
