Sunday, January 15, 2012

Quinoa with Roasted Vegetables

What a terrifically successful dish this was earlier this week!  My 4 year old helped make the dish and then said he loooooooved it!  He had a great time helping me wash all the veggies and then rub all the herbs and spices onto them.  It was also a great opportunity for me to talk to him about healthy eating.  I hope you and your family enjoy this as much as we do!

2 Zucchini, cut into half-moons
1 Red Pepper, 1-inch diced
2 Carrot, chopped
1 lg Onion, 1-inch diced
4 cloves Garlic, chopped
1 stem Fresh Oregano, coarsely chopped
1/4 c. Fresh Parsley, coarsely chopped
Olive Oil, to coat
Sea Salt, to taste
1 c. Quinoa
2 c. Water
Lemon Wedges, to serve

Preheat oven to 350 F.

Combine vegetables, oregano, parsley, olive oil, and salt.  Spread chopped vegetables on a baking sheet and put in the oven.  Roast  until tender, about 40 minutes, and set aside.

Rinse quinoa in  a strainer.  Then simmer in the water, at low heat and covered, until fluffy and water is absorbed.

Toss vegetables and quinoa together and serve warm with the lemon wedges. 

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