The bold flavors of our 207 Seasoned Salt and Garlic Pepper bring new life to this whole grain and roasted vegetable dish! Choosing colorful vegetables like sweet potato, red onion, and broccoli, give a visual boost and variying texture to a quinoa base. Top with a flavorful yogurt tahini sauce and you have a side dish fit for any fall-inspired dinner!
Serves 4-6
Ingredients:
For Quinoa
- 1 cup vegetable broth
- 1/2 cup tri-color quinoa
For Vegetables
- 1 sweet potato, peeled and diced into 1-inch cubes
- 1 large red onion, roughly chopped
- 1 head broccoli, roughly chopped
- 1 head cauliflower, roughly chopped
- 1 yellow zucchini, chopped into small cubes
- Olive oil
- 1 teaspoon SKORDO 207 Seasoned Salt
- 1 teaspoon SKORDO Garlic Pepper
For Yogurt Tahini
- 1/2 cup plain Greek yogurt
- 1/4 cup tahini
- 1 garlic clove, finely grated
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon SKORDO 207 Seasoned Salt
- 2 tablespoons ice cold water
- White sesame seeds, toasted
For Serving:
- Almond slivers, toasted over medium heat in skillet for about 2-3 minutes. Stirring often to avoid burning.
Directions:
- Prepare vegetables. Preheat the oven to 425 °F. Line two baking sheets with parchment paper. Place sweet potatoes and onions on one sheet with a large drizzle of olive oil and season with 1/2 teaspoon 207 Seasoned Salt and 1/2 teaspoon Garlic Pepper. Place broccoli and cauliflower on second sheet and drizzle with olive oil and remaining 1/2 teaspoon 207 Seasoned Salt and 1/2 teaspoon 1/2 teaspoon Garlic Pepper.
- Place baking sheet with potato and onions in the oven on top rack and roast for 30-35 minutes, flipping ingredients half way through. After 10 minutes of cooking, place second sheet in oven next to first if there's room or on bottom shelf and roast for remaining 20-25 minutes. During last 15 minutes, add zucchini to the sheet pan with broccoli and cauliflower and cook for remaining time.
- While the veggies cook, prepare your quinoa. Combine broth and quinoa in a small pot over medium-high heat and bring to a boil. Reduce to simmer and cover, cook for 15 minutes or until broth is fully absorbed. Remove from heat and set aside, covered, until ready to use.
- Prepare yogurt tahini sauce. Whisk together yogurt, tahini, garlic, lemon and 207 Seasoned Salt. Slowly add water until desired consistency. Top with sesame seeds.
- Combine quinoa with roasted vegetables in a serving dish. Drizzle with tahini sauce and top with toasted almonds. Enjoy!
*Note: This dish can be made ahead of time and reheated before serving, up to adding the yogurt tahini sauce. Keep in an oven-safe serving dish and reheat in oven before the meal.