QUINOA WITH ROASTED VEGETABLES

Rhonda

February 6

I just made this recipe and LOVED, LOVED, LOVED IT! It is loaded with colors and flavors and PACKED with nutrition. My new favorite!

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

2 cups low sodium vegetable or chicken stock

1 tablespoon balsamic vinegar

½ teaspoon Dijon mustard

directions

Preheat oven to 425°F.

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.

Roast in the oven until vegetables are softened and caramelized, 30-35 minutes. If using two baking sheets, rotate the pans halfway through.

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.

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.

(recipe found on https://thefoodiephysician.com/quinoa-with-roasted-vegetables/)