Sunday, March 23, 2014

Anya's Quinoa with Marinated Roasted Vegetables and Corn Muffins

  • - cut up a variety of veggies (baby carrots, butternut squash, yellow zucchini, green zucchini, bell pepper) into small pieces
    - toss with one pureed lemon with just a tiny bit of the peel left on along with about 5 or 6 garlic cloves, olive oil and sea salt and pepper and dried basil. Essentially, make a marinade for the veggies and the vegetables with it prior to roasting.
    - Roast for 30-45 min. at 425 degrees
    - Mix with cooked quinoa or rice

    Gluten Free Corn Muffins:

Jillian's Sausage White Bean Spinach Soup