December 5, 2024
This December we are featuring a Secord kitchen classic. It is brought to you by our Meals on Wheels Central Texas Chief Advancement Officer, Paul Secord. Paul and his wife have been happily married for 23 years and are raising two wonderful sons, Patrick (16) and Alex (19). The Secord Family enjoys the ritual of cooking and sharing a meal together. This meal is a creation of their resourcefulness and effort to eat more vegetables.
The meal of the moment? A quinoa and roasted vegetable bowl with tahini dressing. "Perfect for when the veggies in your fridge are starting to wither," comments Paul. He shares that he is not sure who to credit the recipe to, as it is an ever-changing version of some recipe out in the ether.
"For reasons I don't understand, we had random veggies in the fridge—an eggplant, bushels of broccoli, and a sweet potato," Paul reveals. He thought to roast the veggIes until they were soft, sweet, and caramelized. This way even Alex, who isn't too keen on vegetables, could enjoy them. Roasting veggies is a great way to remedy the loss of moisture that can happen to vegetables sitting in the fridge. To season them, they tossed the veggies in lemon juice, garlic, salt, and pepper. The family tied the dish together by preparing a bag of Trader Joe's quinoa that was stowed away in the pantry.
Later, the Secords opted for a tahini sauce to drizzle over the dish. Each time they make it, different vegetables have their moment. Every now and then, brown rice is their grain of choice. The veggies are served salad bar style, so each person makes their meal the way they'd like it. This customizable dinner is a household favorite and one they love to make for vegetarian guests.
"It is a very forgiving recipe that is measured with the heart. So feel free to adjust the measurements to your liking," Paul adds. See the recipe and preparation steps below.
Ingredients
For the dressing:
- 3 tablespoons of fresh lemon juice
- 3 finely minced garlic cloves
- 1/4 teaspoon of salt
- 1/3 cup of extra-virgin olive oil
- 4 to 5 tablespoons of tahini
For the grain bowl:
- 1 cup of uncooked quinoa (or your grain of choice)
- 1 lb each of raw vegetables (up to 2 lbs)
- Extra-virgin olive oil
- 1/2 teaspoon of salt
- 3 to 4 finely minced garlic cloves
- 1/2 teaspoon of red pepper flakes
- Honey or agave
Tip: Vegetables used in recipe below are eggplant, sweet potatoes, broccoli, brussels sprouts, bell peppers, and onion. Swap these for any veggie that roasts well but aim for 2lbs raw vegetables in total.
Preparation
Step 1: Preheat the oven to 425 degrees. Cover a rimmed baking sheet with foil or parchment paper for easy clean up.
Step 2: Prepare the dressing. In a medium bowl, whisk together the lemon juice, garlic, and salt. Gradually whisk in the oil. Mix in a drop at a time, whisk until emulsified. Stir in the tahini. Add water if necessary to get to a thin, pourable consitency. Taste and adjust measurements to preference.
Step 3: Wash and prepare the veggies. Cut into bite-size pieces but not too tiny as they will shrink when they roast. Toss pieces with olive oil, minced garlic, and coat with a pinch of salt. Lay veggies evenly on the baking sheet. Roast until tender (30 to 45 minutes). Toss every ten minutes for an even roast.
Step 4: While the veggies roast, prepare the quinoa (or grain of choice) according to the package. You can use a rice cooker or saucepan to make quinoa or rice. Transfer to a medium bowl when done.
Step 5: In a small bowl, whisk together lemon juice, honey or agave, 1/4 teaspoon of salt, and sprinkle red pepper flakes. When eggplant is done, toss immediately in this red-pepper mixture to coat. Adjust to liking.
Step 6: Serve quinoa into seperate bowls. Line up a scoop of each vegetable on top of the quinoa to create an assorted design. Generously drizzle tahini dressing over veggies. Garnish with mint and red-pepper flakes as you like.
This tasty, healthy, and forgiving (simple) meal is one to share with family and friends. Like the meals at Meals on Wheels Central Texas, which are prepared with intention, this meal incorporates whole grains and veggies for nourishment. It embodies the nutrition we strive to provide for our neighbors, helping to optimize their health and well-being. Learn more about our home-delivered meals and meals served at Congregate Lunch Sites each weekday.