Quinoa and Roasted Vegetables (SF)

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Quinoa and Roasted Vegetables

Source: LatteLover at Recipezaar

 

 

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.

 

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55 min

15 min prep

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1 tablespoon (3 tsp) olive oil

2 cups butternut squash, peeled and cubed

4 plum tomatoes, cut into chunks

2 small onions, cut into thin wedges

1 tablespoon (3 tsp) cooking oil -OR- olive oil

1 tablespoon (3 tsp) snipped fresh thyme, crushed

-OR- 1 teaspoon dried thyme, crushed

1 1/2 teaspoons snipped fresh savory, crushed

-OR- 1/2 teaspoon dried savory, crushed

1/4 teaspoon pepper

6 garlic cloves, with skin

1 1/2 cups quinoa

one 14 1/2 ounce (430 ml) can vegetable broth

-OR- reduced-sodium chicken broth

1 1/4 cups water

 

 

1. Preheat oven to 400 degrees F (200 C).

 

2. Line a 15 x 10 x 1 inch (38 x 25 x 2.5 cm) 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. Place garlic

cloves to one side of pan.

 

4. Bake for 20 minutes. Remove garlic from pan. Set aside to cool.

 

5. Bake remaining vegetables for 15 to 20 min more or until tender.

 

6. Meanwhile, thoroughly rinse guinoa. Drain.

 

7. 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.

 

8. Squeeze softened garlic from each clove. Discard skin. Stir in garlic

into quinoa.

 

9. Add roasted vegetables to quinoa mixture. Toss gently to combine.

 

 

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Comments

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I added heaps of extra veggies to this. Mushrooms, parsnips, zucchinni

etc.

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