The quinoa is back. What better way to use up leftover quinoa than with a quinoa bake. This weeks recipe is filled with root vegetables, kale and cheesy goodness.
This dish is so colorful, tasty and thankfully easy to make because I have a packed week. Plenty of leftovers too. I've found that making one staple dish a week works really well for me because it typically lasts me all week, serving as lunch or dinner. You can find this weeks recipe here: http://www.cleaneatingmag.com/recipes/root-vegetable-baked-quinoa/.
I, as usual, made a few changes. First off, I bought pre-cut vegetables to save me time and effort in the kitchen. Secondly, I didn't use tricolor quinoa, but honestly, this didn't really matter. Quinoa is quinoa. And lastly, I didn't buy any basil or thyme, but the dish was still delicious. Give it a try and embrace the fall season!