Daily Sides Recipe
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Ingredients
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Roasted Vegetables
Garlic Mashed Potatoes
Quinoa Salad
Method
Roasted Vegetables
- 1
Prep the Vegetables
Preheat the oven to 425°F (220°C). Wash, peel, and chop the carrots into bite-sized pieces. Cut the broccoli into florets and slice the bell peppers into strips.
- 2
Season and Roast
In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, and garlic powder until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Garlic Mashed Potatoes
- 3
- 4
Prepare the Garlic
While the potatoes are cooking, peel and mince the garlic cloves. In a small saucepan, melt the butter over medium heat and sauté the garlic until fragrant, about 1-2 minutes.
- 5
Quinoa Salad
- 6
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Let it cool.
- 7
Prepare the Salad
In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped red onion. In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.