2 cups cooked red quinoa (2/3 cups dry quinoa makes 2 cups cooked quinoa)
4 cups broccolini, roughly chopped (you can use broccoli if that is what you have)
2 shallots, peeled and thinly sliced
5 garlic cloves, peeled and roughly chopped
1 small head of fennel, trimmed, cut in half, and thinly sliced
1 cup of sungold tomatoes, or cherry tomatoes, green stems removed (I leave mine whole, as they break down once cooked)
Preheat the oven to 400 degrees.
On a baking sheet, place the broccolini, shallots, garlic, fennel, and tomatoes. Drizzle with olive oil and season with sea salt and black pepper. Toss to coat.
Place the baking sheet with the veggies on the middle rack in the oven and cook for 10 minutes. Open the oven and with a spatula, move the veggies around. Continue cooking until the veggies start to get a little golden, usually 5-7 minutes more depending on the oven. Make sure to keep an eye on them, as you don’t want them to get too crispy or burn. Once they are cooked to your liking, remove the baking sheet and scoop all the veggies into a large mixing bowl. Add the cooked quinoa (make sure it is warm still so it doesn’t cool the dish down too much) and toss to coat. Taste. Add olive oil if needed. Season with sea salt and pepper if needed.
This is great on its own or paired with a seared piece of halibut or grilled chicken breast. You can also toss in a scoop or two of homemade pesto into the quinoa veggie mix to give it a little something extra too!