Quinoa Pilaf with Black Beans and Roasted Veggies

Roasting veggies and combining with whole grains and beans, makes a wholesome dish which is perfect for Meatless Monday, if you are game. The roasting brings this dish to the top of the "Stick to my ribs, I just worked hard all day" plea - arguably one of the most pertinent pleas of the household!
Pilaf:
1/2 cup short grain brown rice
1/4 cup dark quinoa (red or black - I mixed)
1 Tbsp canola oil
1-1/2 cup water or broth
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt

1 carrot, sliced on a bias
2 cups Brussels sprouts, trimmed and halved or quartered
1 Tbsp olive oil
1 Tbsp brown sugar
freshly ground black pepper

1 can black beans, rinsed and drained
palmful fresh parsley, minced
1/4 cup crumbled Feta cheese

Preheat oven to 425F. Toss the carrot and Brussels sprouts together with the oil, sugar and pepper in a bowl. Spread out on a rimmed baking sheet.

Roast for 30 minutes, turning veggies over half way through.

When the veggies are done, turn the oven off. Season the veggies with salt and pepper and scrape them to one side of the pan. Lay out the black beans on the other side.

Return to the oven to just warm the beans through while the rice cooks. Otherwise, microwave the beans for just a minute or so to warm them through.

While the veggies are roasting, tip the rice and quinoa in a medium pot with the oil. Stir fry for about 5 minutes, stirring constantly over medium heat. This toasting develops a nutty flavor and helps keep the grains separated.

Add the water, garlic, onion and salt and bring to a gentle boil. Stir and reduce heat to a low simmer. Cover and cook about 15-20 minutes, until all the water has been absorbed. Remove from heat and place a clean tea towel over the pot and place the pot’s cover over the towel. Let this sit for at least 10 minutes.This helps dry out the rice a bit.

Now fluff the rice pilaf gently with a fork.

Gently fold together the veggies, beans, rice pilaf, parsley and feta in a large bowl.

Serves 4-6.

Cook’s Note: I have found that it is better not to salt veggies before roasting, but only afterwards. The salt seems to draw out moisture and make the veggies soggy, instead of crispy brown.