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roasted vegetable

orange-roasted veggies

roasted orange vegetable salad over quinoa slaw

This is ‘Eat the Rainbow’ served up on a platter! It’s gorgeous, nutritious and downright scrumptious! Roasting vegetables with orange segments is genius, they flavor the veg and become deeply sweet in process.

This Roasted Orange Vegetable Salad with Quinoa Slaw might be my new favorite platter meal!
Happy Eating
~Monique

Roasted Orange Vegetable Salad

1 package of pre-cut slaw; ie. kale & broccoli slaw or plain broccoli slaw
1  cup dry quinoa + 2 cups water
3 tbls ghee, grass-fed butter or olive oil
1 tsp veggie or Italian seasoning 
1 head broccoli
+ Other veggies to roast, such as: 2 carrots, 1 sweet potato & 1/4 cabbage (choose what you like to eat)
3 large cloves garlic
1 orange
1 tsp Himalyan pink salt
½ cup slivered almonds or pumpkin seeds
Optional: crumbled feta or goat cheese (choose DF options accordingly)

Directions: Heat the oven to 425 degrees.

Smash the garlic cloves, set aside. Break the broccoli into florets. Slice other veggies. Toss veggies with 1 tablespoon oil in an oven-proof dish. Slice orange, toss with the veggies. Sprinkle with salt. Place in the oven for 20 minutes. Mince the garlic, toss over the veggies and roast for another 10 minutes.

Melt 1 tablespoon ghee in a stovetop pan. Add two big handfuls of slaw into the pan and the seasoning, saute for 1 minute.

Make the QUINOA SLAW: Rinse the quinoa, add to the pan along with 2 cups of water. Bring to a boil, cover and reduce heat to a low simmer. At 10 minutes turn off the heat and let sit.

In a small skillet, heat the remaining tablespoon of ghee. Add the slivered almonds, simmer till golden brown. Sprinkle with a few pinches of salt. Stir in another two cups of the slaw to the cooked quinoa. Taste, adjust seasoning as needed. Note: this Quinoa Slaw is great on its own topped with the toasted nuts and seeds.

Arrange with roasted veggie onto a platter, spoon on the quinoa. Top with half of the toasted slivered almonds/pepitas and cheese (if using).

Warm Quinoa Orange Salad

A Photo definition of ‘Eat the Rainbow’!!

Cabbage Steak

Roasted Cabbage Steaks

1 head of cabbage (green or red)
2 tbls olive oil
1 clove garlic, lightly smashed
1 tsp salt
pinch or two of black pepper
1 or 2 lemon wedges
Optional toppings: Grated hard cheese (like Parmesan or manchego), toasted nuts, seeds, bread crumbs, hemp seeds or a fried egg.

Preheat the oven to 400 degrees. Cut the bottom end of the cabbage so you have flat surface, set that on a cutting board. Cut slices from the top to bottom, shooting for about 1-inch thick. Carefully set on a parchment lined sheet pan (for easy clean up).

Rub each slice with the garlic clove, then brush with the oil, liberally salt and add a pinch of pepper. Carefully flip over and do the other side.
Optional idea: drizzle each with a little balsamic vinegar.

Roast in the oven for 20 – 30 minutes or until crispy on the edges and fork-tender in the middle.

Remove from the oven, squeeze lemon over the steaks and sprinkle with toppings.

Serve with my Herbed Aquafab Mayo Sauce.

See the video recipe for Roasted Cabbage Steaks with Herbed Aquafab Mayo on our Happy Eats Healthy Facebook Group.

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Monique Costello Happy Eats Healthy Chef

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