Quinoa is seed that is incredibly healthy for you. It has more protein than any other seed (but many think it is a grain) and is full of fiber and vitamins. I love all the veggies that go with this dish and they are still in season right now. Plus, Roasted vegetables really taste so delicious. You could pair this as a meal or treat it as a side dish.
The best part here though is the feta cheese! Enjoy!
Try all my Quinoa Recipes!
1 red bell pepper
3 cups water
1 1/2 cup uncooked quinoa
1 garlic cloved, minced
1/4 tsp black pepper
1/2 tsp salt
2 cups chopped carrot
3 1/2 cups chopped zucchini
1 3/4 cups chopped yellow squash
1/4 cup balsamic blended rice vinegar (like Nakano is a good brand)
2 tsp olive oil
1 cup crumbled feta cheese, a low fat version is fine in this dish if you want
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up on a foil lined baking sheet. Flatten with hand for best results. Broil 15 mins or until blackened. Place in a zip loc plastic bag; seal. Let stand 15 mins. Peel and cut bell peppers into strips. It is worth the effort!
3. Reduce oven to 500 F.
4. Bring 3 cups of water to a boil in a med. sauce pan and stir in quinoa. Cover and reduce heat and cook about 15 mins or until liquid is absorbed. Remove from heat and let cool. It will thicken up nicely.
5. On a baking sheet sprayed with cooking spray, layout the squash, zucchini, and carrots and sprinkle with pepper. Mince the garlic clove and also sprinkle the vegetables with it. Bake at 500 F for about 15 mins.
6. Place cooked quinoa in a big bowl. Add the olive oil and vinegar, toss until coated. Add roasted vegetables and toss. Last but not least add the Feta cheese and toss together. This can be served hot or cold. Makes great leftovers. 🙂