Roasted Veggies with Brown Rice, Quinoa and Black Beans Recipe from Adventures in Foodland!

We roasted a variety of vegetables then served them over the brown rice, quinoa and black beans. We made enough for six and had leftovers.

 

Recipe

Ingredients

1 cup brown rice

1-1/4 cup quinoa

1 can organic, low sodium black beans (or you can make them from raw beans and follow package directions-we forgot to start them!)

2 yellow squash

2 zucchini

10-12 cherry tomatoes

6 carrots

1 large red onion

1 bunch kale

Garlic and onion powder to taste

Oregano to taste

Directions

Begin rice first as it takes longest to cook. Follow directions on package for rice.

Preheat oven to 475 degrees.

Slice squash, zucchini and carrots into bite-size medallions.

Halve tomatoes.

Line baking pan with parchment paper, place vegetables (except kale) in a single layer on a pan, sprinkle with garlic and onion powders, plus oregano to taste.

Place pan in preheated oven, cook 30 to 35 minutes.

Start quinoa, following instructions on package.

In a medium-size saucepan add approximately 1/4 cup of water. Heat almost to boil. Add kale and cook to taste, adding spices as desired.

After rice and quinoa have cooked, mix them together.

Layer rice and quinoa on a plate, top with black beans, then add roasted vegetables, finishing with kale.

This is a very tasty and filling meal.

If you want dessert you can make steel cut oatmeal (use a little less water than instructions call for), then add blueberries and maple syrup to taste. It’s almost like a cobbler!

If you have any questions, ask. You can probably tell I’m not in the recipe writing business, but I hope it’s easy to read and follow!

Update from Melissa

We did add Balsamic Vinegar to the roasted Veggies and some red peppers, but both of those are really up to your taste. We added pineapple to the kale. Just cooked it on a hot pan to caramelize it then added into the kale, once drained, and cooked briefly with seasoning to marry the flavors. The best part with this sort of meal is you can basically change out the roasted veggies for whatever is in season or to what you like.

Add some Nutritional yeast on top and/or some nuts and all your basic nutrients are met and this is actually a high in protein and iron meal too 🙂

(As I said, I am not a recipe person! I just wing it, then have to remember what I did, LOL!!)

19 thoughts on “Roasted Veggies with Brown Rice, Quinoa and Black Beans Recipe from Adventures in Foodland!

    1. RobbyeFaye Post author

      Lynn, they are so good when roasted, especially if you let them get to the point they almost burn. The taste is wonderful. The Balsamic vinegar takes the place of the oil and gives it a slightly tart taste that beautifully offsets the slightly sweet taste of the vegetables.
      ❤ ❤

      Like

      Reply
  1. Melissa

    We did add balsamic Vinegar to the roasted Veggies and some red peppers, but both of those are really up to your taste. The best part with this sort of meal is you can basically change out the roasted veggies for whatever is in season or to what you like.

    Add some Nutritional yeast on top and/or some nuts and all your basic nutrients are met and this is actually a high in protein and iron meal too 🙂

    Liked by 1 person

    Reply
    1. Melissa

      Oh, and added pineapple to the kale when, just cooked it on a hot pan to caramelize then added into the Kale once drained and cooked briefly with seasoning to marry the flavors.

      Liked by 1 person

      Reply

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