This is the kind of meal that leaves you feeling particularly virtuous, that you'll want to brag about (subtly, of course) at the office tomorrow. You'll almost feel the glow of that halo as you pack up the leftovers for your kids' lunch -- just look at those green polka-dotted, protein-packed grains. A mess o'vegetables on the side (buttered, because that's just good sense) can't hurt. Yum! A dinner well done.
green peas (fresh or frozen)
hemp seeds (optional)
We bet you have Dijon mustard, carrots, olive oil, salt, pepper, maple syrup, lemons, vinegar, and butter at home already. If not, add them to your shopping list, as you'll need those, too.
1. Start with the roasted root vegetables. Prep them, and toss in the oven for 45 minutes.
2. Now focus on the quinoa! Cook the peas and quinoa, fluff it up and toss everything together. Dress and let rest at room temp while you finish up the rest of the meal.
3. When the vegetaables are just about done, melt together the horseradish and buttery herb mixture. Dress the roasted vegetables and serve alongside a generous help of quinoa. Gobble up!
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