Indian-Inspired Roasted Vegetables with Quinoa

Indian Inspired Roasted Vegetables with Quinoa

I highly recommend making your life easy and delicious by roasting vegetables and preparing grains ahead of time and storing them in the fridge.

Category Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Author Alma Schneider


  • 1/2 cup peeled, roasted, and diced eggplant
  • 1/2 cup roasted cabbage
  • 1/2 cup cooked leftover quinoa
  • 2 cups washed organic salad greens
  • 1 tsp ghee, grass-fed butter, or oil of choice
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • 1/8 tsp turmeric
  • 2 tbsp roasted chopped cashews


  1. In a medium-sized frying pan, add the ghee or butter.
  2. Add in the roasted vegetables and quinoa and stir.
  3. Add in the greens and cook until they wilt a little.
  4. Add in the spices and salt and stir to combine. Let heat through.
  5. Remove from pan and top with chopped cashews.