1 head cauliflower, chopped into bite-size
pieces
1 large zucchini, chopped into bite-size pieces
2 carrots, chopped diagonally into 1/4 inch thick oval slices
3 cups mushrooms
1 onion, finely chopped
14 tablespoons lemon juice
5 tablespoons olive oil
7 tablespoons honey
3/4 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons yellow mustard seeds
1 tablespoon flour or cornstarch
3 tablespoons water
1 1/2 cups quinoa
3 cups water
1 tablespoon olive oil
1/2 teaspoon salt
1. Combine the quinoa ingredients
in a saucepan, bring to a boil, and simmer on low heat until
the liquid evaporates.
2. Mix 4 tablespoons lemon juice, 2 tablespoons olive oil,
3 tablespoons honey, 1/2 teaspoon black pepper, and 1/4 teaspoon
salt in a cup. Coat the cauliflower, zucchini, and carrots
with the sauce, setting aside a couple tablespoons of marinade
for the mushrooms.
3. Place the vegetables on a baking pan, and roast at 400
degrees for 10 minutes. Coat the mushrooms with the remaining
marinade, and add to the baking pan. Continue roasting until
the vegetables start to brown.
4. Heat 3 tablespoons olive in a saucepan or frying pan at
medium heat, add the onions and mustard seeds, and stir occasionally
for 3-4 minutes. When the mustard seeds begin to pop, add
1/4 teaspoon salt, 1/4 teaspoon pepper, 4 tablespoons honey,
3 tablespoons water, 10 tablespoons lemon juice, and 1 tablespoon
flour or cornstarch. Mix well and continue simmering for 1-2
minutes, or until the sauce thickens.
5. Serve the vegetables on the quinoa, and drizzle the onion
and mustard seed sauce on top.
