I actually made this dish in a hurry and didn’t expect to post it on the blog because it was so simple, but they I got a few requests for the recipe and so now here we are. My intention for this meal was to incorporate really nourishing and warming flavors and ingredients. Roasted potatoes are a perfect staple for fall (and winter), they are a great hearty ingredient to add to a meal and can absorb all the lovely herb flavors when roasted together. I’m also currently obsessed with pine nuts, they have such a creamy soft texture, not too nutty or crunchy and really pair well in all meal. Roasting them with the potatoes brings out a toasty flavor which is also lovely for the fall season.
The ingredients I selected for this dish all pair well with each other and offer varying nutrients and vitamins. The pine nuts offer you your protein and mono-unsaturated fatty acids such as oleic acid which help keep your cholesterol in check and phinolenic acid which helps the body feel full (and can aid in weight loss). These incredible soft ‘buttery’ nuts are also high in Vitamin E which is fabulous for our skin.
I chose broccoli as the main veggie because it’s quite hearty and really absorbs flavors so well. Broccoli is also an excellent source of iron and fiber. One cup of broccoli can give you more than 100% of your dairy Vitamin K and C needs!
Normally I use sweet potatoes but they had the most delicious looking red skin potatoes at the market so I decided to pick up a basket and try out some recipes. Regular potatoes are quite similar in nutrients to their sweet potato counterpart. They’re great sources of Vitamin C and Folate and even Iron and Potassium.
All in all this meal is going to give you a punch of vitamins and nutrients all while being tasty, nourishing and comforting.
Serves 2 people
1 Cup Quinoa
2 Cups Water
10 Small Potatoes
1 & 1/2 Cups Broccoli
1/3 Cup Pine Nuts
4 Cooked Artichoke Hearts (I use pre made jarred hearts in water)
4 Tbsp Apple Cider Vinegar
Pinch of Herbs & Salt
(If you can’t get cooked artichokes, feel free to omit from recipe!)
Preheat your oven to 375 degrees and line a baking dish with parchment paper. Wash and cut your potatoes into bite sized pieces and place in baking dish. Drizzle with oil (I use grapeseed) and herbs & salt and place in oven for 30-35 minutes.
Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1 tbsp apple cider vinegar and cover and let simmer for 15-20 minutes until it’s nice and fluffy.
Half way through your roasted potato cook time, remove the baking dish from the oven and add your pine nuts, place baking dish back into oven and allow to cook for remaining time.
Steam your broccoli by placing the broccoli in a pot with a small amount of water on medium heat for 5-7 minutes. When Broccoli is soft and tender add your artichoke hearts and keep the pot covered and off to the side.
When your potatoes and pine nuts are done roasting, they should be nice a soft and a tad golden brown, remove from oven.
Add all ingredients to a bowl/plate and sprinkle on 1-2 tbsps apple cider vinegar and 1/2 juice from your lemon in each bowl and Enjoy!