Savory oven-roasted vegetables served with brown rice cous cous or quinoa
The first time I made this recipe in 2010, gluten-free brown rice couscous was available from Lundberg Farms. It looks like they no longer make it, which is too bad. BUT, this recipe is still delicious with quinoa, shown above.
This recipe was adapted from Alicia Silverstone’s inspiring book, The Kind Diet. I modified this recipe to make it gluten-free, and swapped out some of her vegetables for ones in my fridge.
I toasted the butternut squash seeds, making a lovely crunchy topping and adding some texture and protein.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets