Need a quick side dish that is healthy and moist? Look no further, this tri-colored quinoa can be served up with a main course or just as a side. Best of all, it is vegetarian and gluten-free. You’ll find the bold, beautiful colors of this dish both satisfying to your senses as well as your waistline. I don’t have a recipe per se, but I will attempt to itemize the ingredients used and the assembly of the grain bowl. All I can say is that it packed a mean flavor punch for sure.
I just love roasting vegetables, whether Brussels sprouts, carrots, parsnips, peppers, eggplant, okra, you name it, I’ll bake it. A far cry from dull, boring boiled or steamed vegetables, these carrots take it up a notch further. It’s simple, yet so flavorful. The tangy taste of balsamic vinegar, the sweetness of the honey, really makes your mouth pop. I was looking for carrots with the green tops, but couldn’t find it in the market that particular day, so I settled for these multi-colored carrots, the second best in my opinion. When selecting carrots to be roasted, try to find the slim variety, as the chunky sort won’t roast as well, besides they look more elegant and adds to a nice presentation.