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Quinoa Roasted Veggie Bowl (gluten free, vegan, candida diet)

Quinoa Roasted Veggie Bowl (gluten free, vegan, candida diet)

Quinoa is my favorite gluten free grain to serve with sauces, curries and to use a base for dishes like this one. Quinoa is technically not a grain but a grain-like seed that was cultivated by the Inca's over 5000 years ago. It is a complete protein which means it contains all 9 essential amino acids. It's also high in magnesium, full of fiber and easy to digest. Quinoa is one of the "grains" that are allowed on a candida cleanse which makes me very happy! You can read more about this super food here

I like to make vegetarian dishes when Matt won't be home for dinner. He was working late last night so this Quinoa Roasted Veggie Bowl fit the bill. I love every component individually but combined it's so filling and satisfying. You won't miss the meat at all. 

Quinoa Roasted Veggie Bowl 

Serves 4

Ingredients:

Quinoa Mixture: 

2 cups of dry quinoa, rinsed in a colander  (I like to use this sprouted brand) 

1 large sweet potato, peeled and cut into chunks

1 small butternut squash, peeled and cut into chunks

2 red skin potatoes, cut into chunks

1 yellow onion, diced

4 cloves of garlic, minced

2 tsp of all purpose, salt-free seasoning (also could sub italian seasoning or curry powder) 

3 cups of kale, middle stem removed and chopped

1/4 cup of coconut oil, ghee or grassfed butter 

sea salt and pepper to taste

Dressing: 

1/2 cup of goat milk kefir, plain yogurt, mayonnaise or vegan mayonnaise 

2 Tbs of apple cider vinegar or fresh lemon juice

2 Tbs of whole grain or dijon mustard 

2-4 drops of stevia to taste

sea salt and pepper to taste 

Directions:

Heat the oven to 400 degrees F. 

Quinoa:

In a medium size pot, boil 5 cups of water. Add a dash of sea salt. When the water is boiling, add the quinoa and cook for 15 minutes. Turn off the heat and drain in a fine mesh colander. Set aside. 

Roasted Veggies:

Place chopped sweet potato, red skin potatoes and squash on a large sheet pan (or two pans if necessary). Add 3 Tbs of melted coconut oil, butter or ghee to the pan and sprinkle with spices, sea salt and pepper. Toss the veggies to coat with the oil and seasoning and then spread them out into a single layer. Bake for 20 minutes at 400 degrees F. Take the pan out of the oven and add the diced onion and half the garlic. Toss to combine. Bake for an additional 20 minutes or until the veggies are golden and slightly caramelized. 

Kale: 

In a large cast iron or non-stick frying pan, add 1 Tbs of coconut oil, ghee or grassfed butter and heat over medium low heat. Add the remaining garlic to the pan and saute for 1-2 minutes until the garlic is fragrant. Add the kale and stir carefully until the kale has softened and wilted slightly. Add sea salt and pepper to taste. Turn off the heat. 

Dressing: 

Mix all ingredients in a small bowl and whisk until fully combined. Set aside. 

Assemble your bowl! Start with a scoop of quinoa, add roasted veggies and kale and top with a generous spoonful of dressing. Bon appetite! This dish is Magnolia approved! 

 

 

 

 

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