Monday, August 13, 2012

Roasted Vegetable Quinoa

A meatless Monday recipe of roasted vegetable quinoa. Super easy meal that works great for either lunch or dinner. Roast any variety of vegetables found in your kitchen but DO NOT roast cucumbers like my sister Kim  (she thought it was zucchini) . I am planning on nominating her for the Food Network show, Worst Cooks in America. :)

Roasted Vegetable Quinoa 
Makes 2 servings (One larger serving for dinner) 

1 sweet potato-thinly sliced in half moon shapes
1 zucchini-thinly sliced
4 Roma tomatoes-quartered 
1/2 onion (red or yellow)- thinly sliced 
Olive oil
Salt and pepper-to taste
1/2 cup quinoa- cooked according to package instructions 
2 tbsp fresh basil- chopped
1 tbsp balsamic vinegar-more to taste
Drizzle of good quality olive oil-optional

1. Preheat oven to 400 degrees F. On a foil or parchment lined baking sheet place sliced vegetables on sheet on one layer (do not pile on top of each other). Drizzle with olive oil and season with salt and pepper. Roast for 20 mintues or until softened and starting to turn lightly golden brown. 

2. Meanwhile cook the quinoa according to package instructions. Transfer to a medium bowl and keep warm. 

3. When the vegetables are done mix in to the cooked quinoa . Drizzle with balsamic and olive oil. Top with chopped vegetables 

***Other vegetables that would work well with this dish: mushrooms, eggplant, bell peppers, yellow squash 

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