We’ve got a guest in the house today! It’s my lovely friend Sherrie from With Food + Love –blogger and health coach extraordinaire.  She’s always doing things with veggies that make my heart go pitter-pat, so I invited her over here to hang out with us and share some of her delectable veggie love! Yay! 

Roasted Broccoli + Carrots with Crispy Quinoa + Goat CheeseHey guys – I’m Sherrie from With Food + Love and when Gina was all – “Heyyy you wanna come hang out and write a guest post for me?” I was all – “Yeah, totes def, that sounds amazing” and so there you have it. Here I am, honored and super pumped to be sharing my Roasted Carrots + Broccoli with Crispy Quinoa, Goat Cheese + Lemony Oregano Dressing, whoa that’s a mouthful, ha literally. I do have to say, this is one of the yummiest things I’ve made in a long time. It’s bursting with flavor on every level, so let’s get into it.

Roasted Broccoli + Carrots with Crispy Quinoa + Goat CheeseOkay so, we’re in this really weird half winter, half spring zone. Well at least most of us across the states are. We’re all waiting for that first sign of spring. A little tip of a daffodil peaking its pretty little head out or blossoming, beautiful green bud on a tree. But the harsh reality is, it’s only freaking March and I woke up to a ground covered in snow.

Roasted Broccoli + Carrots with Crispy Quinoa + Goat CheeseNow I’m winter’s biggest fan. I love it; I actually pray for snow on the daily. Bring it on I say, “More more more!” but now I’m like okay slow your roll – I’ve kinda had enough. My glass, yeah it’s 100% full on winter. So that’s why I’m bringing you the perfect half winter, half spring dish.

Roasted Broccoli + Carrots with Crispy Quinoa + Goat CheesePerfectly roasted broccoli, a nice hearty winter-ish vegetable paired with springy-fresh carrots and topped with these itty bitty crispy bites of awesomeness. Have you ever toasted up quinoa? No? Me either until yesterday and then – mind blown. Just like that, crispy quinoa is my new favorite thing and I shall put it on everything. Then we get to the Lemony Oregano Oil – whoa the brightness of this dressing has spring written all over it and earthiness of the roasted vegetables is balanced perfectly. Now really we could stop there and if you’re dairy-free you totally can, this salad is ultra super enjoyable without cheese, buttttt if you wanna really indulge throw a little goat cheese on this baby and you’re in a for a real special treat.

Roasted Broccoli + Carrots with Crispy Quinoa + Goat CheeseGina is a real special gem – aren’t I right people? She’s just one of those gals that doesn’t come around too often. So funny, so charming and so talented. I’m proud to call her a friend, so thanks for choosing me to come into your sacred space and share one of my recipes with you. I will totally hang out with you, any time, any day.

Thanks so much for hanging out, Sherrie! You can go high five her on Facebook, Twitter, Pinterest or find more of her delicious recipes on With Food + Love! 

Roasted Broccoli + Carrots with Crispy Quinoa + Goat Cheese

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Ingredients

    Main Dish

    • 1 large head of broccoli
    • 3 - 4 large carrots
    • 1 lemon
    • 1 tablespoon + 1 teaspoon olive oil
    • 1/4 cup cooked quinoa
    • sea salt
    • goat cheese {optional}

    Lemony Oregano Oil

    • 1/4 cup packed carrot greens {or parsley, either one works, they're cousins}
    • 2 tablespoons packed fresh oregano leaves
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon sea salt
    • a generous pinch of black pepper

    Instructions

    1. Preheat your oven to 375. Wash broccoli + scrub carrots clean. Then cut them up into long strips, not too thin, not too thick, just about the size of a large mouthful. Toss them with 1 tablespoon olive oil and place them onto a baking sheet that's been lined with parchment paper. Slice the lemon into segments about an 1/8 inch thick. Place the lemons on top of the veggies, sprinkle with sea salt and bake for 30 minutes or until browned, turning half way through.
    2. Once the vegetables are down cooking, remove and set aside. Now turn your oven to the broiler setting. Cover a baking sheet with parchment paper and lightly grease with 1 teaspoon olive oil, spread the quinoa out evenly and place under the broiler. Watch carefully and remove once they are golden brown {should only take about 3 - 5 minutes}.
    3. Prepare your Lemony Oregano Oil by placing all of the ingredients in a food processor or blender and blending until smooth.
    4. To assemble the salad combine the broccoli, carrots, lemons, crispy quinoa + goat cheese on a plate, drizzle with the Lemony Oregano Oil.

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