1 Yellow Pepper
1 Green Pepper
1 Onion
3 Carrots
Olive Oil
Salt
Pepper
1. Chop veggies into bite size chunks. Toss with olive oil, salt and pepper. Roast at 425 degrees for 30 minutes or so.
Meanwhile...
2 cups rinsed quinoa
olive oil
4 cups chicken broth
2. Place the 2 cups of quinoa into a heavy saucepan and roast for 5 minutes stir occasionally. Once lightly brown put a little olive oil in the pan and stir in the chicken broth and bring to a boil. When it is boiling cover and turn the heat to low for 15 minutes.
4 cups spinach
4 cloves minced garlic
2 TBS butter
2 Tbs. olive oil
3. Heat the butter, olive oil and garlic in a large pan until the butter is slightly brown. Turn off the heat and place the spinach in the pan and cover.
4. After a few minutes remove the lid and add the quinoa and roasted veggies. Stir and enjoy!
