The other day I did a fridge forage for dinner, and this one happened to be delicious (i.e. both kids devoured it- 4 year old asked for seconds- and it included quinoa, broccoli, cauliflower, and Brussels sprouts so I WILL be making this again!). I posted some pics on Instagram and received enough inquiries about the recipe that I have decided to make a blog post about it, recipe included.
Like any good fridge forage, first I checked out what we had on hand in our fridge and pantry and gathered supplies. I knew I wanted to make a vegetarian meal for #meatlessmonday and it was a chilly fall day so some type of casserole seemed like it would hit the spot. I had a partially used bag of pre-cut broccoli and cauliflower florets so I also wanted to use these up before they went bad. So without further ado, here's a satisfying vegetarian Quinoa and Roasted Veggie Casserole that works great as a side-dish but also as a main-dish if you eat enough of it;)
Quinoa and Roasted Veggie Casserole