Quinoa Pilaf With Roasted Vegetables #RSC

Name: Quinoa Pilaf With Roasted Vegetables #RSC
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: Reynolds Wrap Foil; 3 medium beets (with some stem still attached); olive oil; 1 cup black beans, cooked in salted water until just soft & drained; 1 cup quinoa, cooked in 2 c vegetable stock; 1 medium zucchini, cut into large 1-inch dice; 1 large red bell pepper, cut into large 1-inch dice; 2 tablespoons minced shallots; 2 tablespoons minced garlic; 2 tablespoons minced jalapenos; 1 lemon, grated zest of; 2 tablespoons fresh oregano; 1/4 cup extra virgin olive oil; 1 lemon, juice of; kosher salt; 1/2 cup minced fresh flat-leaf Italian parsley

Submitted by Elmotoo

"Ready, Set, Cook! Contest Entry. Let Reynolds Wrap make your next meal easier! Using Reynolds Wrap to roast vegetables makes cleanup a snap! I created this recipe for RSC Special Edition/Reynold's Wrap. It is healthy & delicious! High protein & fiber, low on fat. Loaded with fresh vegetables & herbs! Enjoy! Cook time does include time to cook all parts but many can be done simultaneously."

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Ready In:: 2hrs
Ingredients:: 16
Serves:: 6-8

ingredients

Reynolds Wrap Foil
3 medium beets (with some stem still attached)
olive oil
1 cup black beans, cooked in salted water until just soft & drained
1 cup quinoa, cooked in 2 c vegetable stock
1 medium zucchini, cut into large 1-inch dice
1 large red bell pepper, cut into large 1-inch dice
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons minced jalapenos
1 lemon, grated zest of
2 tablespoons fresh oregano
¹⁄₄ cup extra virgin olive oil
1 lemon, juice of
kosher salt
¹⁄₂ cup minced fresh flat-leaf Italian parsley

directions

Preheat oven to 400°F Scrub beets. Place each beet on a piece of foil large enough to wrap it well. Drizzle a bit of olive oil on each beet & wrap. Place foil wrapped beets on a baking tray & roast for 1 hour 15 minutes. Let cool a bit, unwrap, cut off top & stem, peel. Cut beets into large dice while still on foil. Sprinkle with kosher salt.
Line a large baking tray with Reynold's Wrap foil. Place cut up zucchini & red bell pepper on tray. Drizzle with olive oil. Roast for just 15 minutes - this softens the vegetables so they are not raw without softening them too much. Remove from oven & sprinkle with kosher salt.
Combine cooked quinoa & cooked black beans. Add minced shallot, garlic, jalapeno, lemon zest & oregano. Stir well. Add roasted vegetables. Stir well.
Combine extra virgin olive oil, lemon juice & about 1/2tsp salt. Whisk well. Pour over pilaf & stir very well to combine. Add parsley & stir well one more time.
Enjoy!