Roasted vegetables with Quinoa and a cabbage slaw salad
I was taking a walk with a friend and when we were saying goodbye she asked me to come in and help her make a pot of soup. We did start the soup, but there was so much left over that we prepared a dinner for her and her husband. She sent me this picture.
This is what we made,
The roasted vegetables
2 bell peppers, any color you like. We used red and orange.
½ of a cauliflower that we sliced.
A bunch of broccoli florets
2 Tbsp. Olive oil
1 tsp. dried oregano
1 Tbsp Parmesan cheese (optional)
Salt and pepper to taste
Preheat the oven to 400 degrees.
Line a sheet pan with parchment. Place the vegetables in a single layer and brush with the olive oil.
Sprinkle on the Parmesan cheese, and season with a little salt and pepper.
Bake for 30 minutes.
1 ½ cups vegetable broth or water
Place in a pan cover with stock and bring to a boil.
Reduce heat and simmer for 15 minutes.m
Let sit for 5 minutes
Fluff up with a fork and add ½ tsp of salt.
½ of a red cabbage, sliced very thin
¼ cup raisins
1/3 cup toasted almonds
For the dressing
Juice of one orange
1 Tbsp. apple cider vinegar
1 tsp. low sodium soy sauce
1 Tbsp. olive oil
Combine all ingredients and mix together.
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