Veggie Plate Recipe
Pick any three tasty sides and a house salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
House Salad
Roasted Vegetables
Steamed Broccoli
Quinoa Salad
Method
House Salad Preparation
- 1
Combine Ingredients
In a large bowl, combine mixed greens, cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 2
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.
Roasted Vegetables Preparation
- 3
Preheat Oven
Preheat your oven to 400°F (200°C).
- 4
Prepare Vegetables
On a baking sheet, toss chopped bell peppers, sliced zucchini, and chopped carrots with olive oil, garlic powder, salt, and black pepper.
- 5
Roast Vegetables
Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
Steamed Broccoli Preparation
- 6
Boil Water
In a pot, bring 1 cup of water to a boil.
- 7
Steam Broccoli
Add broccoli florets to a steamer basket over the boiling water. Cover and steam for 5-7 minutes until bright green and tender.
- 8
Season Broccoli
Remove from heat, drizzle with lemon juice, and season with salt to taste.
Quinoa Salad Preparation
- 9
Rinse Quinoa
Rinse 1 cup of quinoa under cold water in a fine-mesh strainer.
- 10
Cook Quinoa
In a saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
- 11
Fluff and Combine
Fluff the cooked quinoa with a fork and let it cool slightly. In a bowl, combine quinoa with diced red bell pepper, chopped cilantro, lime juice, and salt to taste.