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ROASTED VEGGIES & QUINOA

Ingredients

  • ½ cups 375 mL quinoa, uncooked
  • 2 ½ cups 625 mL cold water (or liquid of choice)
  • 1 pinch of salt
  • 2 tablespoon 30 mL olive oil
  • 2 tablespoon 30 mL lemon juice, freshly squeezed
  • 1 large onion chopped
  • 1 large red pepper diced
  • 1 cup mushrooms diced
  • 1 cup Butternut squash cubed
  • 1 clove garlic crushed and sliced
  • and then : Herbs such as thyme oregano, rosemary to roast with veggies.

Instructions

  1. Soak quinoa for 15-60 minutes and strain. (You want to get rid of the residue from the husks)
  2. Place into a medium pot with water and a pinch of salt; cover and bring to a boil.
  3. Reduce heat and simmer, about 15 minutes.
  4. Remove from heat; leave covered for 15 minutes until liquid is absorbed.
  5. Stir in olive oil and lemon juice.
  6. While quinoa cooks; roast onions, squash, red pepper, mushrooms, garlic (Use any combination of seasonal veggies. Asparagus if available is delicious)
  7. Add sprigs of rosemary, thyme, oregano as desired.
  8. Place quinoa in large bowl, and mix in veggies.
  9. Serve warm or cold.

Recipe Notes

The addition of any of the following takes this dish to new levels:
chopped tomato, basil, walnuts, olives, goat cheese, artichoke hearts

Optional examples:
2 large tomatoes, chopped or 15-20 Grape tomatoes, halved
¼ cup (60 mL) fresh basil or cilantro (or your choice), chopped
½ cup (125 mL) feta cheese, crumbled
¼ cup nuts or olives, or artichoke hearts, chopped.