Roasted Vegetable Quinoa
INGREDIENTS
- 1 cup, Quinoa
- 1 3/4 cups, Water (or Chicken/Vegetable Broth)
- 1 Acorn Squash
- 1 Zucchini
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 2 Sprigs, Thyme (or any other spice or herb you would like to add)
- 2 tbsp, Olive Oil
- 1/4 cup, chopped Flat Leaf Parsley
- Salt and Pepper to taste
METHOD
- Preheat oven to 425 degrees.
- Add Quinoa to a bowl, and fill with water. Massage Quinoa grains for 1-2 minutes, until water is murky. Drain.
- Repeat process until water is somewhat clear.
- In a pot, heat up 1 3/4 cup Water with a big pinch of Salt.
- When simmering, add Quinoa and stir. Bring back to the simmer, and then drop heat to low.
- Cover pot with aluminum foil (to trap the steam) and a lid, and cook for 20 minutes.
- Chop up Acorn Squash, Zucchini, and Peppers into similar bite-sized pieces.
- Place on a lined baking tray.
- Toss together with Olive Oil, Thyme, and Salt and Pepper to Taste.
- Spread into an even layer, and bake for 20-25 minutes until vegetables have softened and slightly browned.
- Transfer Quinoa to a serving plate, and top with Roasted Vegetables and chopped Parsley. Toss together.
- Serve topped with Feta on its own, or alongside Fish, Chicken, etc. Enjoy! :
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