Quinoa and Roasted Vegetables
photo by analog kid
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 473.18 ml butternut squash, peeled and cubed
- 4 plum tomatoes, cut into chunks
- 2 small onions, cut into thin wedges
- 14.79 ml cooking oil or 14.79 ml olive oil
- 14.79 ml snipped fresh thyme or 4.92 ml dried thyme, crushed
- 7.39 ml snipped fresh savory or 2.46 ml dried savory, crushed
- 1.23 ml pepper
- 6 garlic cloves, with skin
- 354.88 ml quinoa
- 411.06 g can vegetable broth or 411.06 g can reduced-sodium chicken broth
- 295.73 ml water
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
see 1 more reviews
RECIPE SUBMITTED BY
<img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group06grape.jpg>