The Plant-Based Special

Here is one of the signature dishes that I like to call, The Plant-Based Special! This herb-seasoned dish is not only full of incredible flavour but has a wonderful array of colours that just happen to accent my favourite colour, purple! It's also super easy to make. Let's go! đź’ś


  • a handful of asparagus

  • 2-3 purple beets (pre-boiled), chopped

  • half a leek, chopped

  • 1 cup of quinoa

  • 2 large russet potatoes, cut in quarters

  • EVOO (extra virgin olive oil)

  • salt and pepper

  • Oregano and your choice of herbs


Preheat oven at 400 F. Season the potatoes first generously. Add into baking dish all of the ingredients except for the quinoa, and toss together. Be generous with the EVOO. Add a touch of water as well. There should be some liquid at the bottom of the dish which will help the vegetables cook but not burn. Once everything is mixed well, bake uncovered at 400 F for 1 hour. Toss half-way through. While the vegetables are baking, boil the quinoa. Simply follow the instructions on the packaging. (For every cup of quinoa, add 1.5 cups of water.)

Once vegetables are done cooking, toss in the quinoa into the baking dish and mix well. The purple beets will give the quinoa a beautiful purple color.


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