And so September is hurtling toward a close and we are tucking into fall. Before we get into the homey, heartiness of stews and fruit crumbles for Sunday night suppers, let us finish off the month with a bowl of greens that is as cleanly virtuous as it is surprisingly delicious.
And next week, it’s a night on the town. And a cocktail recipe.
In a large pot, bring veggie stock to a boil. Add quinoa and bring back to a boil. Reduce to simmer and cover until cooked through, about 15-20 minutes.
Next, toss diced sweet potatoes, onions, and carrots with a drizzle of olive oil. Season with salt and pepper and scatter on a parchment-lined baking sheet. Place in a 425F preheated oven and roast until tender, stirring occasionally, for approximately 25 minutes.
While rice and veggies are cooking, steam broccoli and greens until they are tender and bright green, approximately 5 minutes.
To plate: Line bowl with romaine. Scoop quinoa into bowl and layer on steamed greens and roasted vegetables. Top with a handful of beans, diced tomatoes, cucumbers and sunflower seeds. Drizzle with Honey-Sunshine Dressing and season to taste.
Makes 4 servings