1/2 head broccoli
2 large carrots, peeled 1 red pepper
1/2 onion
1/2 head cauliflower
1/2 c. corn
1 T white balsamic vinegar
2 T olive oil
salt and pepper
1/8 tsp mrs.dash
1tap garlic minced
1/3 C.white wine
32 oz chicken broth
1 can 15oz. cannelloni beans and be sure rinse beans
1/4 c. red quinoa
Preheat oven to 375 degrees. Cut all veggies in large pieces, except for the celery & corn. Mix broccoli, carrots, peppers, onions, & cauliflower with vinegar, olive oil & spices. Put on a cookie sheet covered in parchment paper. Roast for 20 minutes, or until brown but not completely tender.
In a large stock pot on your stove, saute celery & garlic. Add in your wine. Chop roasted veggies into bite size pieces. Add to stock pot. A chicken stock, quinoa & beans. Add salt & pepper to taste. Add in more spices if needed. Cook on low for 30 minutes, or until quinoa is completely done.
Serving Suggestions:
- Serve with a sandwich for a full meal.
- Sprinkle with some mozzarella
- Add in some cut up chicken or pork sausage or brats
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