Recipe by Debra1113
Quinoa is a grain that is lighter than rice or couscous but has more protein than other grains. The recipe will serve more than 4 if you use it as a side dish rather than a main course.
Top Review by Spencer #2
This was a very tasty main dish. I added asparagus to the roasting pan to make it more veggie-heavy. This was very filling and everyone went back for seconds. I can't wait to cook again in the summer when I can add fresh veggies from the garden. Now if I could just find a more economical source for Quinoa. Wow- it is expensive!
- 1 tablespoon olive oil
- 2 cups butternut squash, peeled and cubed
- 4 plum tomatoes, cut into chunks
- 2 small onions, cut into thin wedges
- 1 tablespoon cooking oil or 1 tablespoon olive oil
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1 1⁄2 teaspoons snipped fresh savory or 1⁄2 teaspoon dried savory, crushed
- 1⁄4 teaspoon pepper
- 6 garlic cloves, with skin
- 1 1⁄2 cups quinoa
- 1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1 1⁄4 cups water
Directions See How It's Made
- Preheat oven to 400 degrees.
- Line a 15x10x1 inch baking pan with foil; spray foil with oil.
- Spread squash, tomatoes and onion on foil. Drizzle vegetables with oil. Sprinkle with thyme, savory and pepper.
- Place garlic cloves to one side of foil-lined pan.
- Bake in 400 degree oven for 20 minutes.
- Remove garlic from pan. Set aside to cool.
- Bake remaining vegetables for 15 to 20 min more or until tender.
- Meanwhile, thoroughly rinse guinoa. Drain.
- In saucepan combine broth and water. Bring to boil.
- Stir in quinoa. Return to boil.
- Reduce heat to low. Simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
- Squeeze softened garlic from each clove. Discard skin. Stir in garlic into quinoa.
- Add roasted vegetables to quinoa mixture. Toss gently to combine.