Quinoa & Roasted Vegetables Recipe

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Quinoa & Roasted Vegetables

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Serves: 6 Prep Time: 45 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium red onion, thickly sliced
• 2 medium zucchini, sliced
• 2 bell peppers (yellow or red), sliced
• 2 carrots, peeled and sliced
• 6-8 whole cloves garlic, peeled
• 3 ½ tablespoons olive oil, divided use
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• Kosher salt
• Black pepper
• 1 cup quinoa (I used Bob's Red Mill Tri-Color Quinoa)
• 2 cups low sodium vegetable or chicken stock
• 1 tablespoon balsamic vinegar
• ½ teaspoon Dijon mustard

Instructions

1. Preheat oven to 425°F.
2. Place the onion, zucchini, bell peppers, carrots, and garlic on a large roasting pan. Drizzle with 1½ tablespoons of olive oil. Sprinkle the thyme on top and season with a pinch of salt and pepper.
3. Roast in the oven until vegetables are softened and caramelized, 35-40 minutes. If using two baking sheets, rotate the pans halfway through.
4. While vegetables are roasting, make the quinoa. Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat. Cover the pot and reduce heat to low. Simmer until cooked, 12-15 minutes. Season with salt to taste. Remove from heat and transfer quinoa to a large bowl. Add the roasted vegetables to the bowl.
5. Whisk the remaining 2 tablespoons olive oil with the balsamic vinegar and Dijon mustard in a small bowl. Pour the dressing over the quinoa and vegetables and toss to combine. Serve warm or cold.

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