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Oven fried vegetablesover spiced white quinoa - Extra large standard

Oven-Fried Vegetables over Spiced White Quinoa

with Cherry Tomatoes & Creamy Ranch Vinaigrette

680 cals

25 mins

Description

We’re getting roasty and ranchy this week, with this veggie-powered meal that’s a cinch to prepare and a pleasure to serve. Most of the action is in the oven, where the broccoli and Brussels sprouts roast on a sheet pan until crisped and brown, to contrast the fresh, sweet cherry tomatoes you’ll add before serving. What lassos the components together is the lovable taste of ranch seasonings—chives, garlic and onion—spiking the white quinoa and creamy vinaigrette that drives this dish home.

Contains:

Eggs, Milk, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 225g Brussels sprouts

  • 225g Cherry tomatoes

  • 1 Broccoli

  • 15ml Apple cider vinegar

  • 60ml Mayonnaise

  • 15g Cornstarch

  • 95g White quinoa

  • 3g Baking powder

  • 43ml Sour cream

  • 6g Home on the Ranch spice blend (chives, garlic, onion)

Nutrition

Total fat

40g

Saturated Fat

6g

Sodium

240mg

Total carbs

69g

Sugar

10g

Protein

19g

Fibres

15g

Recipe Instructions

Oven-Fried Vegetables over Spiced White Quinoa - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to 450°F. Halve the Brussels sprouts. Halve the cherry tomatoes. Cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds, discarding the bottom inch.
Oven-Fried Vegetables over Spiced White Quinoa - Step #2 Roast the vegetables
Step 2: Roast the vegetables
In a large bowl, add the cornstarch and baking powder; season with ½ the spice blend and S&P; stir to combine. Add the broccoli and Brussels sprouts to the bowl, and toss to coat evenly. Drizzle a lined sheet pan with oil and arrange the coated vegetables in a single, even layer. Drizzle the coated vegetables with oil and transfer to the oven to roast, flipping halfway through, 16 to 20 minutes, until golden brown and crispy.
Oven-Fried Vegetables over Spiced White Quinoa - Step #3 Cook the quinoa
Step 3: Cook the quinoa
While the vegetables roast, using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork; season with S&P, a generous drizzle of olive oil and ½ the remaining spice blend.
Oven-Fried Vegetables over Spiced White Quinoa - Step #4 Make the vinaigrette
Step 4: Make the vinaigrette
While the quinoa cooks, in a small bowl, combine the sour cream, mayonnaise and apple cider vinegar; season with the remaining spice blend and pepper to taste.
Oven-Fried Vegetables over Spiced White Quinoa - Step #5 Finish & serve
Step 5: Finish & serve
In a small bowl, toss the cherry tomatoes with a drizzle of olive oil and S&P to taste. Divide the finished quinoa between your plates. Top with the roasted broccoli and Brussels sprouts, and the seasoned cherry tomatoes. Drizzle as much vinaigrette as you’d like over the vegetables and season with cracked black pepper. Serve any remaining vinaigrette on the side. Bon appétit!