Roasted Vegetable Quinoa
Ingredients:
3-5 small yellow potatoes, cut into bite-size pieces
1 large red onion, bite sized
1 cup broccoli florets
1 cup eggplant
2 parsnips, bite sized
1 cup mushrooms, sliced
1/4 cup soy sauce or tamari
1/4 cup balsamic vingear
1/2 cup olive oil
1 clove garlic, minced
2 tablespoons brown sugar
ground black pepper, to taste
2 cups vegetable stock
1 cup quinoa
Directions:
1. Preheat the oven to 400 degrees F. Spread the vegetables onto a baking sheet.
2. Mix together the soy sauce, vinegar, oil, garlic, sugar and pepper in a small bowl and drizzle evenly over the vegetables, coating as many as possible.
3. Cook the vegetables for about 1/2 hour-45 minutes, or until they are a light golden brown and a little crispy on the edges.
4. Meanwhile, bring vegetable stock to a boil. Stir in the quinoa, turn down the heat and cook at a light simmer for 20-25 minutes.
5. Once the vegetables and quinoa are done, gradually fold the vegetables together with the quinoa in a large bowl.
Makes: About 4 servings, Preparation time: 10 minutes, Cooking time: 30-45 minutes
Monica digging out a log in South America, but we all know she's thinking about Quinoa! |
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