Pick of the week...

Heading into the holiday season is a busy and crazy time of year!  After Thanksgiving everything seems to move too quickly.  I have tried to find ways to make simple meals ahead of time that are easy to pop into the oven and warm when everyone is home and ready to eat. My pick of the week is a Baked Quinoa and Roasted Vegetable with Goat Cheese dish. This is a versatile meal that can have many variations.  My sister first made this dish and I loved it.  I have since made it many times changing the vegetables and cheeses.  So far this version is my favorite.


Baked Quinoa & Roasted Vegetables with Goat Cheese

Ingredients:

quinoa
broth, vegetable or chicken
vegetables of choice-cubed butternut squash, brussel sprouts, red onion, mushrooms
goat cheese-at least 2-5 oz depending on your preference.  I use 5 oz.
topping:
panko bread crumbs
1 Tsp garlic powder
salt and pepper

Directions:

Follow instructions on quinoa bag and cook according to package.  Use the broth as the liquid to boil the quinoa.  While quinoa is cooking roast the cut up vegetables.  Season them with olive oil and your choice of spices like garlic powder, turmeric, pepper, etc.  Once the vegetables and quinoa are done gently mix them together and stir in the goat cheese.  Pour into a baking dish and sprinkle with the bread crumb mixture which is 1/2 cup of panko bread crumbs, 1 T. garlic powder and salt and pepper to taste.  Pop into a 350 degree oven for 10 minutes and serve.  The nice thing about this meal is you can make ahead of time and right before you put it into the oven add the topping.  It makes a big dish perfect for left overs and lunches.  If you're not crazy about goat cheese try something else like Parmesan or possibly ricotta.  Let me know how it goes!

Hoping everyone's  Thanksgiving was happy, and we all remember to take a breath and do something each day for ourselves during the holiday madness.

Best,

Donna