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Oven-Fried Vegetables over Spiced White Quinoa

with Cherry Tomatoes & Creamy Ranch Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

680 /serving

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.

We will send you:

  • 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)

Contains: Eggs, Milk, Sulphites

You will need:

Medium pot
Strainer
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
40 g
Saturated Fat
6 g
Sodium
240 mg
Total Carbs
69 g
Sugars
10 g
Protein
19 g
Fibres
15 g
Preparation
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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.
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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.
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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.
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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.
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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!