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Quinoa with Roasted Vegetables
Posted by Peggy on July 28, 2009
Recipe: Quinoa with Roasted Vegetables
1 red pepper, halved lengthwise, seeds and ribs removed
1 yellow squash
3 whole garlic cloves
1 cup dry whole grain quinoa
3 tablespoons fresh lemon juice
1 cups coarsely chopped fresh basil
Preheat oven to 425˚
Lightly oil a large baking sheet. Slice eggplant, red pepper, zucchini and squash lengthwise, and place face down on baking sheet. Roast vegetables for 10 minutes. Then, add garlic cloves to pan and remove any vegetables that are tender. Roast an additional 5-10 minutes, periodically removing vegetables when they are tender. When cool enough to handle, mince garlic and dice vegetables into 1-inch pieces.
Cook quinoa according to package instructions (I prefer using chicken or vegetable stock in place of the water).
Whisk together lemon juice, oil, roasted garlic and basil. Toss with quinoa and roasted vegetables. Season to taste with kosher salt and freshly ground basil. Serve.
Number of servings (yield):
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