Quinoa with roasted vegetables & wine-glazed chicken
Roast
Roasting
This brilliant dish, slightly adapted from How To Cook Everything Vegetarian by Mark Bittman, is something I've come to depend on for a much needed healthy meal, and it holds its own beautifully whether you're eating it freshly made or re-heating it for lunch the next day. I think it gets even better as it sits, even deeper in flavor, and it's quite adaptable to other ingredients if you don't have exactly what's on the list below. I've used chopped roasted brussel sprouts instead of the sweet potato, and then replaced some of the olive oil with a toasted sesame oil and mixed it with a rice wine vinegar.
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