I stumbled upon this concoction when I invited Rachel and her roommate Erin over for lunch. We didn't have that much around - a green bell pepper and lone sweet potato in the veggie drawer, half of a jar of pesto in the fridge, and a jar of quinoa in the pantry - but I threw what I did have together and it turned out quite tasty! Evan and I have had it multiple times since then.
one large sweet potato
optional: carrots, cauliflower, mushrooms, chicken
1. Preheat the oven to 415. While the oven is heating up, cut up veggies in small pieces (the smaller they are the faster they will roast), spread out on a baking sheet, drizzle with olive oil, and sprinkle with salt. Put in the oven and set the timer for 30 minutes.
2. Put two cups of water on to boil. When boiling, add in 1 1/2 cups of quinoa, reduce to a simmer, and cover. Set the timer for 15 minutes.
3. Remove veggies from the oven and scrape off into the saucepan with the quinoa. Add about 1/2 cup or more pesto and stir. Add a small scoop of minced garlic.
As always, this recipe makes two lunches and two dinners.