Quinoa with Roasted Vegetables
We are excited for autumn in our house. To celebrate the changing of the season, we’re going to roast vegetables with the super grain, quinoa. This easy quinoa with roasted vegetables recipe is good as a one-dish meal or as a hearty side. Feel free to substitute a root vegetable for the zucchini but make sure to allow for a longer cooking time (about ten more minutes).
3 medium carrots, cut into 1/2″ pieces
2 small zucchini, cut into 1/2″ slices
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium sweet onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium vegetable broth
1 cup quinoa, rinsed
optional topping: shredded parmesan or romano cheese
Directions: Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, garlic & salt. Pour enough italian dressing on to coat all veggies; toss to coat. Transfer to a 13-in. x 9-in baking pan coated with cooking spray.
Bake at 400° for 40-50 minutes or until vegetables are tender. Set aside to cool.
Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Transfer quinoa to a large bowl; stir in the vegetables. Sprinkle with cheese; serve with lemon.
Yield: 4 servings.
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