Bob's Red Mill Quinoa All Day

Roasted Asian Style Vegetables with Quinoa This delicious dish is sweet and spicy! Packed with protein from the quinoa and loaded with fresh vegetables, it's the perfect meal to cozy up with on cooler winter evenings.

INGREDIENTS 9 cups Bok Choy, roughly chopped 3 cups Carrots, sliced ¼ -inch thick on the diagonal

¼ cup Coconut Aminos or Soy Sauce* 1 Tbsp Sesame Oil 1 tsp Chili Paste 1 cup Bob’s Red Mill ® Organic Tri-Color Quinoa 2 cups Water

1 cup Sweet Peppers, sliced ½ cup thinly sliced Scallions, divided 2 Tbsp grated fresh Ginger

INSTRUCTIONS • Preheat the oven to 375°F. Oil a heavy oven-proof skillet or large 15-inch cast iron skillet with sesame oil and add bok choy, carrots, peppers and about two thirds of the sliced scallions. • Next, add the grated ginger, coconut aminos, sesame oil and chili paste to the vegetables. Stir well to combine. • Roast for 30 minutes, then stir and roast for an additional 20–30 minutes, or until most of the vegetables are crisp-tender and slightly browned, and the carrots are tender when pierced with a knife. • During the last 30 minutes of baking, prepare quinoa by bringing water to a boil over high heat. Add quinoa, stir, cover and reduce heat to low. Simmer for 12 minutes, or until cooked. • Serve roasted vegetables over quinoa, or stir quinoa into the roasted vegetables to soak up all the sweet-spicy juices in the roasting pan. Garnish with remaining scallions. Makes 4 servings. *If using soy sauce, add 1 tablespoon brown sugar to the sauce mixture.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY