Quinoa + Roasted Vegetables

I love quinoa. I love vegetables. I love quinoa and vegetables together. I have a lot of love to give, mostly for grains and vegetables. They should always be together, always, just like Earth intended.

quinoa

This recipe is all about using whatever vegetables you have on hand and what’s in your fridge like my variety of partial vegetables, feta, and kalamata olives which ended up giving this dish a mediterranean flavor. I almost always have parmesan and canned tomatos on hand and will definitely go for an Italian take on this dish next time. This what I love about quinoa or any grain and vegetable combo dish- you can dress them up or down and it’ll always be delicious. Unless, you completely burn the rice you’re cooking for veggies and rice because your new boyfriend is over for dinner and you’re really nervous and want to impress him but instead serve him ashtray flavored rice that you tried to salvage. So, don’t do that and you’ll be good to go!

Ingredients – serves 3 to 4

  • 1 cup uncooked quinoa
  • 2 to 2 1/2 cups vegetable stock
  • 4 mini golden potatoes, cubed
  • 1/2 a red bell pepper, diced
  • 1/2 a yellow bell pepper, diced
  • 1/2 to 1 cup asparagus, diced
  • 1 small zucchini, diced
  • 1/2 a red onion, diced
  • 3 to 4 garlic cloves, minced
  • 1 can diced tomatoes, slightly drained
  • 1 tsp dried italian herbs
  • 1/2 cup crumbled feta
  • 10 to 15 kalamata olives, sliced
  • salt and pepper to taste
  • olive oil

Combine quinoa and vegetable stock in a pot. Bring to a boil, then turn down heat, cover and simmer for 10 to 15 minutes til quinoa is cooked. Set aside.

Pre-heat oven to 375 degrees. Spread potatoes, bell peppers, asparagus, zucchini, onion and garlic in a baking dish. Drizzle with olive oil and salt and pepper. Roast vegetables for about 20 to 25 minutes until potatoes are cooked through and veggies are starting to brown. Remove from oven. Mix the quinoa, can of tomatoes  and Italian herbs in with the vegetables in the baking dish. Top with feta and olives. Return to oven for about 10 to 15 more minutes, until feta starts to turn golden. Serve and enjoy! Delicious straight out of the oven or as a cold dish the next day.

quinoa to go

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