Switching Lunch & Dinner

Switching Lunch & Dinner

Switching Lunch & Dinner Vegetarian Recipe

Description

Switching Lunch & Dinner is a flavorful vegetarian dish that is easy to make and full of healthy ingredients. It consists of roasted vegetables, cooked quinoa, and a flavorful tomato sauce. This dish can be served as a main course for lunch or dinner, or as a side dish to accompany other meals. It is also perfect for meal prepping since it can be made in advance and stored in the refrigerator for up to three days. The combination of flavors and textures makes it a great option for vegetarians or vegans looking for a healthier alternative to their usual lunch or dinner.

Ingredients

  • 2 cups cooked quinoa
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 cup vegan parmesan cheese, grated (optional)
  • 1/4 cup fresh parsley, chopped
  • For the tomato sauce:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 28-ounce can crushed tomatoes
  • Salt and pepper, to taste

Preparation

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place the bell peppers, onion, and garlic on the baking sheet. Drizzle with olive oil and season with Italian seasoning, red pepper flakes, salt, and pepper. Toss to combine. Roast in preheated oven for 25 minutes, stirring halfway through. Remove from oven and set aside.

While vegetables are roasting, make the tomato sauce. Heat olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the Italian seasoning and cook for 1 minute. Add the crushed tomatoes and bring to a boil. Reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and season with salt and pepper, to taste. Set aside.

When the vegetables are done roasting, assemble the dish. In a large bowl, combine the cooked quinoa, roasted vegetables, and tomato sauce. Stir to combine. Taste and adjust seasoning, if necessary. Serve with vegan parmesan cheese and fresh parsley, if desired.

Enjoy!



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