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Total Time
45mins
Prep 25 mins
Cook 20 mins

Had more vegetables left over this week than I planned.....so this recipe was born. I made it vegetarian by choice but I believe that chicken or a strong-flavored fish would enhance this stew. If I was doing it that way, I would add already cooked, at the end of cooking the stew.I served my stew with toasted pita halves stuffed with chopped tomatoes, sliced black olives and diced hard cooked eggs. I mixed the stuffing with a little bit of french dressing and black pepper. Along with a glass of ice tea, it turned out to be a great meal!

Ingredients Nutrition

Directions

  1. Pre-heat oven to 375 degrees.
  2. Toss all the vegetables (minus garlic) in a large bowel with the olive oil.
  3. Turn out on a large flat sheet pan with lips.
  4. Sprinkle with salt and pepper.
  5. Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
  6. While vegetables are roasting, prepare quinoa.
  7. Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low.
  8. Simmer for 30 minutes, covered.
  9. Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork.
  10. Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste.
  11. Nothing left to do now but eat!