A super easy, hearty, vegetarian dish to serve this fall! For variation use butternut squash in place of carrots.

3 large carrots, peeled & diced
1 cup quinoa, rinsed
1 cup lentils, rinsed
1 large onion, chopped
olive oil
salt
3 cups vegetable stock or water

Preheat oven to 450 degrees. In an oven proof casserole dish mix carrots, lentils, and quinoa together. Toss with about 3 tbsp olive oil or enough to coat everything. Put mixture in the oven to roast, uncovered, for about 15 minutes, stirring once during that time. Roast longer if needed; mixture should be sizzling and carrots should be somewhat browned. While the mixture is roasting, saute chopped onions in 1-2 tbsp olive oil until slightly caramelized. Add vegetable stock or water to onion pan to heat and deglaze the yummy caramelized bits from the bottom of the pan. When stock is heated and carrot/lentil/quinoa mixture is roasted, pour stock into casserole dish. Bake for another 20-30 minutes or until quinoa and lentils are cooked through and moisture is absorbed. Enjoy with a vegetarian gravy or by itself!

Quinoa (keen-wah) is a food that many people are not accustomed to eating, but which is very desirable because of all the health benefits. Quinoa is high in fiber and has all of the essential amino acids present, making it a complete protein. It is also high in the mineral magnesium and vitamin B2. Quinoa is a must for someone who is vegan and a plus for a vegetarian. Quinoa is also gluten free and thus can be consumed by those with celiac disease. Quinoa can be used plain as a side dish, mixed with rice, or used as a substitute for other grains in some recipes. Before cooking quinoa it is necessary to rinse it in a fine sieve under warm water to remove the natural bitter tasting saponins from the outside of the seed. The following recipe uses quinoa along with the ever-healthy black bean.


1/2 cup red wine vinegar
4 tbsp olive oil
1 tbsp lemon juice
2 clove garlic, minced
1 tbsp sugar
1/4 tsp salt
1 tsp cumin
1 tsp chili powder
1/4 cup of your favorite salsa
1 can black beans, drained & rinsed
1 cup fresh corn (about 3 ears), cooked
1/4 cup red onion, diced small
1 cup chopped red bell pepper
¼ cup chopped scallions
1 cup quinoa

Rinse quinoa in a sieve and place in a pot with 2 cups water. Bring to a boil and turn heat to simmer. After the quinoa simmers for about 10 minutes add the corn off the cob into the pot. Cover and continue to cook until all of the water is absorbed.

Whisk together the vinegar, olive oil, lemon juice, garlic, and sugar. Combine the cooked quinoa, corn, beans, peppers, and scallions and toss with the dressing. Season with salt and pepper to taste.