I was having a hard time deciding what to make for dinner tonight, so I went on Pinterest for some ideas. I found this pin:
It goes to a recipe for a warm quinoa and roasted vegetable salad. That sounded delicious, but I didn’t have the ingredients for this recipe on hand, so I made up my own recipe. This is a really simple recipe, and is so easy to make, but it is SO yummy and satisfying…not to mention, excellent for you! I used the veggies that I had, but really you can use whatever vegetables that you want. You could also grill the veggies instead of roast them…either way, this meal is a winner!
ROASTED VEGGIES AND QUINOA
Ingredients: 2 servings
- 1/2 cup uncooked quinoa
- 1 bell pepper (or if you want to make it more colorful, use 1/2 of one color pepper and 1/2 of another color. I used orange and green peppers)
- 1/2 zucchini
- 1/2 squash
- 1/2 red onion
- 1/2 fennel bulb
- garlic powder
- Herbs de Provence
- olive oil
- sea salt
- fresh basil
- lemon juice
1.) Preheat oven to 450 degrees.
2.) Chop up your vegetables into bite size pieces
3.) Place chopped veggies in a bowl, drizzle with olive oil, then sprinkle with garlic powder, herbs de provence, and sea salt. Toss to coat.
4.) Line a baking sheet with wax paper. Spread veggies out on baking sheet distributing evenly. Put the veggies in the oven and cook for 30 minutes.
5.) While the veggies are cooking, prepare the quinoa as directed on the package, and chop up some fresh basil. When the quinoa is done, drizzle some olive oil on it, sprinkle it with some sea salt, and mix in the fresh basil.
6.) Take the veggies out of the oven when they are done.
7.) Mix the quinoa mixture with the veggies and serve warm.
If you would like, top with some crumbled goat cheese – super yummy! Enjoy! 🙂