Roasted Vegetables + Chickpea Stew + Quinoa
Cauliflower, butternut squash, shallots, fennel, carrots, onion, sweet potato, tomato paste, chickpeas and aquafaba (brine from the can of chickpeas), vegetable broth, salt, coconut milk (full fat), quinoa
This recipe was created by my good friend, Erika Novick! We prepared it together to document, measure and type it out in recipe form.
This is a hearty, warming and satisfying dish! It is great for left overs and beautiful enough to serve to company. The sauce is light and flavorful at the same time. There are three parts to this recipe, roasting the vegetables, cooking the quinoa and making the sauce. If desired, you could prep the vegetables in advance or roast in advance. You could make the sauce at another time to keep on hand in the fridge. Quinoa also could be made in advance to be added when you are ready to serve the dish.
Any recipe notes or tweaks?
Since this is an original recipe - I followed it as is. You could swap out the quinoa for the grain of your choice. Additionally, you could swap out any root vegetables like turnip, parsnip, kohlrabi, etc. as desired.