Roasted Carrots and Sweet Potatoes with Quinoa, Red and Brown Rice

Thursday April 30th National Keep A Poem in Your Pocket Day
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"Almost Spring"

His head bald, fringed with gray,
she, daughter-in-law, just past full bloom,
in tandem they bend and rake leaves
and twigs browned by winter,
intent on uncovering the cold soil
of a bed thirsting for sun and seed.
They chat as they gather remains
of last summer and fall.
Here and there they find the nub
of a bulb anxious for air.
They lift and loosen clods of dirt.
His shoulders permanently stooped,
on her cheek a smear
where she chased a wayward curl.
Unseasonably warm, they know
it is too early for seeds,
snow may fall again
before true spring.
It is not yet April.
But this task is about shared hope
and sweat and two whose roots
are entwined, not by birth,
but by seeds and seasons.

Doris Lueth Stengel (Brainerd, Minnesota Poet) 

Reprinted with permission from author

Roasted Carrots and Sweet Potatoes with Quinoa, Brown and Red Rice 
Cook's Notes: A healthy vegetarian dish packed with tons of flavor.  A shortage at the store propelled this dish into the making. I started out wanting plain quinoa (did not have) but did find this package of Seeds of Change. 

It turned out to be quite the game changer for the recipe. It had great nutritional count making it a really healthy choice. The package was easy to prepare with two choices; microwavable or skillet preparation. I chose the skillet preparation so I could add in the homemade dressing and roasted veggie mixture. It was a filling dish perfect for lunch or supper. The recipe is an Ever Ready Special and serves 3-4. 
Optional adding in 1 drained can of chickpeas, rinsed. 

Cooking Tip:Best to keep carrots and sweet potatoes diced about the same so they roast equally. 
Dressing Ingredients: 

• 1/4 cup olive oil
• 3 tablespoons orange juice
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground ginger 
• 1/4 teaspoon each cinnamon, nutmeg, thyme, parsley 

Dressing Directions:

• Add all ingredients to blender, mix well.
• Reserve half the dressing for rice dish and other half will be used for roasting veggies. 

Ingredients: 

• 1 package quinoa, brown and red rice e.g. Seeds of Change or a similar product 
• 1-1/2 cups each carrots and sweet potatoes
• 1/4 cup each dried cranberries and chopped pecans

Veggie Directions: 

• Preheat oven to 425 degrees. 
• Line an rimmed baking sheet with a silicone pad or parchment paper. 
• In a large bowl add uncooked veggies and 1/2 of the dressing. Mix well. 
• Spread evenly out on baking sheet. Roast veggies for 18 minutes or until al dente. 
• Last few minutes of roasting time sprinkle in cranberries and pecans with veggies. 

Quinoa, Red and Brown Rice Directions:

• Follow skillet directions on package but add in rest of dressing rather than suggested water. 
• Lastly, add in roasted veggies to rice mixture, top with pecans and serve immediately.