Quinoa and Roasted Vegetables

Total Time
55mins
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Line a 15x10x1 inch baking pan with foil; spray foil with oil.
  3. Spread squash, tomatoes and onion on foil. Drizzle vegetables with oil. Sprinkle with thyme, savory and pepper.
  4. Place garlic cloves to one side of foil-lined pan.
  5. Bake in 400 degree oven for 20 minutes.
  6. Remove garlic from pan. Set aside to cool.
  7. Bake remaining vegetables for 15 to 20 min more or until tender.
  8. Meanwhile, thoroughly rinse guinoa. Drain.
  9. In saucepan combine broth and water. Bring to boil.
  10. Stir in quinoa. Return to boil.
  11. Reduce heat to low. Simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
  12. Squeeze softened garlic from each clove. Discard skin. Stir in garlic into quinoa.
  13. Add roasted vegetables to quinoa mixture. Toss gently to combine.
Most Helpful

5 5

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!

4 5

Delicious! I didn't have any squash on hand, but I did use zucchini, red peppers and mushrooms. The roasted grape tomatoes, I found were especially tatsy. I also seasoned some shrimp with a little lemon juice and cajun spice to toss in.

3 5

I was really looking forward to trying this, as I absolutely love quinoa but I was quite disappointed. It was kind of bland. I added a bit of lemon juice and a bit of butter, which improved it, but I'll need to do some tweaking if I make it again.