Start the new year off right with an ancient grains salad of roasted vegetables, mild sorghum, protein- packed quinoa and whole grain brown rice tossed with goat cheese for a vegetarian dish that is nutritious and full of flavor.
Course Side Dish
Keyword Ancient Grains with Roasted Vegetables
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Ali Randall
1bag Hodgson Mill Ancient Grains sides with sorghum, quinoa and brown rice with rosemary and garlic
2tablespoonsextra virgin olive oil
1small yellow squash, sliced
1/2sweet bell pepper, chopped
1small carrot, chopped
2tablespoonsherbs de Provence
1cupgrape tomatoes, sliced in half
3ouncesgoat cheese, crumbled
Preheat the oven to 450°F. Toss the zucchini, squash, pepper, sweet onion, mushrooms and carrot in 2 tablespoons of olive oil. Season with herbs de Provence. Roast the vegetables until they are caramelized, about 15 minutes until softened.
While the vegetables are roasting, prepare the ancient grains according to the package directions. Transfer the cooked ancient grains to a bowl. Add the roasted vegetables, tomatoes and crumbled goat cheese. Mix and serve.
Disclosure: I was asked to participate in the #NewYearNewGrain18 campaign is a member of the Healthy Aperture Blogger Network. I was compensated for my time.