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Start by really, really, really rinsing the quinoa, the reason is the saponins that are on the quinoa, if you skip this step you will regret it when you dinner tastes like soap. If you want to learn more about saponins and quinoa give it a Google it’s an interesting ingredient. I cooked my quinoa in the rice cooker, but feel free to cook it however works best for you. Add the quinoa, water and one orange peel to the rice cooker or pot and cook until the water is absorbed. Preheat your oven to 425 degrees.
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As the quinoa is cooking, put the mushrooms and radishes on a large baking sheet and drizzle with olive oil and a generous sprinkle of salt and pepper. Mix the veggies well and put them in the oven for about 15 minutes.
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While they cook supreme the two oranges, catching all the juice you can to dress the kale with later. Strip the kale off the hard stems and into bite sized pieces. Toss the kale with the oranges, a drizzle of olive oil, the juice you caught when cutting the orange sections and some salt and pepper. Add them to the roasting veggies after the first 15 minutes and let roast for another 5-8 minutes until the kale starts to brown.
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In a small bowl mix 2 tablespoons of the citrus steak sauce, the blue agave and any orange juice you can squeeze out of the remnants of cutting the oranges supremes to make a simple dressing. Mix the dressing, hot veggies and quinoa together, taste and add salt or pepper if needed.