Ingredients

The following ingredients have 2 Servings
  • 1/4 cup broccoli (cut into small florets)
  • 1/4 cup cauliflower (cut into small florets)
  • 1/4 cup carrots (peeled and cut into small cubes)
  • 1/2 cup Brussels sprouts (stems removed and cut into quarters)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 cup quinoa (cooked)
  • 1/4 cup Greek yogurt (plain, fat-free)
  • 1 teaspoon lemon juice
  • 1 garlic clove (minced)
  • 1 teaspoon dry dill

Instruction

  • Preheat oven to 425 degrees.
  • In a large bowl, combine the broccoli, cauliflower, carrot, Brussels sprouts, olive oil, and salt. Toss until all the vegetables are coated in the olive oil. Spread in an even layer on a baking sheet. Roast for about 15 to 20 minutes or until vegetables are golden brown and tender.
  • Place the quinoa into serving bowls, only filling half the bowl on one side. Place the cooked vegetables on the other side.