Spring Veggie Quinoa & Biscuits!

I love lazy Sunday afternoons, especially in our Floridian summer, where there is always a hint of a thunderstorm outside. Is there anything better then dancing around the kitchen, wooden spoon in hand, with clouds and rain outside?

For today's late lunch, I loosely adapted a recipe from Annie's Eats, Veggie Quinoa. I really liked quinoa the first time I cooked it, which was in the form of Quinoa Cakes, so I was eager to cook with it again. First I started by roasting four different vegetables, halved cherry tomatoes, sliced white mushrooms, and diced rounds of yellow squash and zucchini. I poured copious amounts of EVOO, salt, and pepper over them and let them roast for 40 minutes.

LOVE the pop of colors here!

Cooked quinoa...

Everything put together!

Served with a drizzle of olive oil and a sprinkling of shaved Parmesan cheese.

Later on I had a craving for a buttery biscuit, so I whipped up a quick batch of cheddar garlic biscuits (a play on the ones served at Red Lobster). I used a recipe from Gimme Some Oven.

Variations: I added 2 tbsp more melted butter (oops!), used a mix of shredded mozzarella and cheddar cheeses, and topped with parsley instead of oregano. Yum!