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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

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

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.