This pilaf from a box of seasoned quinoa and rice blend suits a shelf with little else, and roasted vegetables make it a complete meal. The mix steams while you tend to the oven, then everything comes together in one pan.

Serves 2. 35 minutes, 10 at the stove.

About 280 calories a serving, 3 g protein, 19 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Chop 2 medium carrots and 1 medium zucchini into bite-sized pieces, toss with 2 tablespoons oil and salt and pepper, and spread on a baking sheet. Roast until tender and lightly browned, about 20 minutes.20 min
2. While the vegetables roast, mince 2 garlic cloves and dice 1 small onion. Heat oil in a pot over medium heat, cook the onion and garlic until softened, about 3 minutes.
3. Pour the contents of the quinoa box into the pot with 1 1/2 cups water. Stir to combine and bring to a simmer, then cover and cook for 12 minutes, stirring once halfway through, until the liquid is absorbed and the grains are tender.12 min
4. Remove the pilaf from heat and let it sit covered for 2 minutes. Fold in the roasted vegetables and taste for salt and pepper. Serve warm.

Note Swap the vegetables for any roasted root vegetables or hearty greens you have. Leftovers keep covered in the refrigerator for two days and reheat gently with a splash of water. Serve with a simple green salad or pickled onions alongside.