Quinoa with Roasted Veggies and Feta |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.Julie Piasecki, Franklin, Massachusetts Ingredients:
3 medium carrots |
2 small zucchini |
2 medium sweet red peppers, chopped |
1 medium sweet onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 can (15-1/4 ounces) whole kernel corn, drained |
2 cups reduced-sodium chicken broth |
1 cup quinoa, rinsed |
1/4 cup minced fresh parsley |
1/4 cup minced fresh basil or 1 tablespoon dried basil |
1/2 cup crumbled feta cheese |
lemon wedges |
Directions:
1. Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
2. Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
3. Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
4. Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon. Yield: 8 servings.
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