Our cookbook author Karianne put together a fresh bright dish to give a try, packed with vegetables and plant protein!

Rinse and cook quinoa and throw your favorite veggies in the oven for roasting. Kari used chopped cauliflower and brussel sprouts!
Pea purée:
14 oz peas
1 clove garlic
Salt and pepper to taste
2-6 sprigs of mint
2 Tbsp olive oil
Thin with water little by little
Top with quinoa and roasted vegetables
Enjoy!