Greek Veggie Medley With Rainbow Quinoa, Goat Cheese and Taziki

Greek Veggie Medley With Rainbow Quinoa, Goat Cheese and Taziki

  • 4 tbsp Spiceologist Greek Freak Seasoning (found in TJ Max) – if you cant find its a mixture of dried rosemary, dried basil, sundried tomato, orange peel powder, died onion, garlic, sunflower oil, yeast, sea salt)
  • 1 yellow onion, peeled and quartered
  • 2 small sweet potatoes, peeled and match stick sliced
  • 1 green bell pepper , sliced
  • 2 cups carrots
  • 2 fresh beets, peeled and match sticked sliced
  • 1 whole head garlic
  • 1 cup Rainbow quinoa (found in Target)
  • 2 cups low sodium organic chicken broth
  • 1/4 cup goat cheese (we are going to crumble it so freshly log or in container is fine)
  • 1/4 cup fresh chopped basil
  • Pre-made Taziki sauce (found in Target)
  • 1/4 cup olive oil

Quinoa: Measure out 1 cup rainbow quinoa into a pan and pour in 2 cups of organic chicken broth over high heat. Sprinkle in 1 tbsp Greek freak seasoning. Bring to a boil and then cover, turn to low/medium and simmer for 20 minutes until all of the liquid is absorbed. Set aside to fluff later.

Veggies: Toss each of the veggies in olive oil and sprinkle with Greek Freak seasoning. Place veggies onto a very large baking sheet (or do two baking sheets if smaller). You don’t want stacks of the beets or sweet potatoes as they wont cook evenly so use 2 baking sheets if its over crowded. For the garlic, you don’t want to remove the individual cloves. Just cut the top layer off of the garlic head to expose the cloves inside and place onto the baking sheet with the veggies (drizzle the garlic with olive oil).

Place into a preheated 400 degree oven for about 45 minutes (flipping the veggies halfway through). Check that your beets are soft after cooking. If not, leave in for another 5 minutes.

Take the cover off of the quinoa and using a flork, fluff the quinoa.

Remove baked veggies and garlic from the oven. The garlic will be hot but you can use tongs to pop the baked garlic cloves out. In a serving bowl, scoop about 1 cup quinoa and then place a few of each baked veggie on top with a few of the baked garlic cloves. Garnish with freshly chopped basil, crumbled goat cheese and a drizzle of taziki sauce down the middle. Enjoy!

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