Fast Food

21 03 2010

Friday night was our first night back and we were craving fast and comforting food. I love Mexican but unless you are buying and cutting up veggies like we did, plentiful veggies are hard to come by eating out. We were foggy headed on Friday – got home at 2AM, into bed by 3AM and gone by 9AM and dealing with daylight savings, that happens April 4 in Sayulita. I made it to Planet Organic for groceries and looked in the freezer and fridge to sort out dinner. Before Mexico I threw leftover cooked quinoa and brown rice in the freezer. Along with the veggies I picked up I made this healthful bowl for dinner, it was great and hit the spot.

2 cups cooked Quinoa and Brown Rice

3-4 Sun Dried Tomatos in oil, finely diced + tsp or so of the oil

3 Yellow Beets, cubed

3 small Sweet Potatoes, cubed

1/2 Red Onion, chopped

1 Red Pepper, chopped

1 Zucchini, chopped

3 Tbsp Olive Oil, salt & pepper and various spices like oregano, dried basil, thyme and rosemary

Crumbled Feta Cheese

Heat oven to 425F. Place beets, sweet potatoes and onion in a roasting dish, toss with olive oil and spices and roast for 45 to 60 min, stir occasionally. Roast until veggies start to soften, add the red pepper and zucchini, roast a bit longer, say 15-30 min, depends on the dish you use and how cooked the veggies are. Just aim to have them all about the same texture, soft not mushy. When they are ready, in a heated saute pan add the rice, quinoa and sun dried tomatoes with oil and stir-fry till hot. In a big bowl add the rice, spoon over the veggies and top with feta, as much as you like. Garnish with fresh cracked pepper. Dinner is served.

Eat well, Nat

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