Quinoa with Roasted Vegetables

This is a very simple and healthy dish that you can have a lot of fun with. I roasted up some peppers, carrots, and onions, and then chopped up some sun dried tomatoes for a little sweet pop, but you could also try roasting eggplant, zucchini or any other root vegetables. Next time I will definitely be reaching for some butternut squash.

My pepper-roasting technique, however, leaves a lot to be desired. I tried roasting them for about 50 minutes, at which point my lovely internet sources claimed the skins would magically peel away, but I had no such luck. The kitchen turned into a bit of a hot mess as I ingeniously tried to cut the peppers out of their skins, which of course was a slippery disaster, but I managed to glean enough pepper pieces for the photo. I think I will try broiling the peppers next time so the skin gets really really charred, but until I master the process I'm settling for Trader Joe's canned roasted peppers.

Ingredients:

(This is really just a go with what you feel recipe, just keep experimenting until it tastes good to you!)

1 c Qunioa (I like to use a prewashed brand, like Ancient Harvest)
2 c chicken broth (or water)
1 large onion, quartered
Carrots, peppers or other roast-able vegetables


3 Tbsp Olive oil
1 Tbsp Lemon juice
Season with cumin, garlic powder, salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Line a baking sheet with foil, chop vegetables as necessary, toss with olive oil, salt and pepper and back for 45 minutes to an hour (remove onions after about 30-35 minutes. Rotate veggies  halfway through
3. Make quinoa according to package instructions (I like to cook mine in chicken broth instead of water for a little extra flavor, but water works just fine)
4. Whisk together the dressing ingredients
5. Once the vegetables are soft and tender, chop up further if necessary and toss with quinoa and dressing

Makes 4-5 servings

I was so excited to find these fancy mini carrots at whole foods!

yum.