Quinoa with Roasted Vegetables
My Quinoa with Roasted Vegetables features colorful quinoa, a nutritional powerhouse. I toss the quinoa with sweet, caramelized roasted vegetables and a light balsamic vinaigrette. It's a simple and elegant dish that's packed with color and flavor!
Ingredients
- 1 medium red onion, (thickly sliced)
- 2 medium zucchini, (sliced)
- 2 bell peppers ((yellow or red), sliced)
- 2 carrots, (peeled and sliced)
- 6-8 whole cloves garlic, (peeled)
- 3 ½ tablespoons olive oil, (divided use)
- 1 tablespoon fresh thyme ((or 1 teaspoon dried))
- Kosher salt
- Black pepper
- 1 cup quinoa
- 2 cups low sodium vegetable or chicken stock
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
Directions
- 1
Preheat oven to 425°F.
- 2
Place the onion, zucchini, bell peppers, carrots, and garlic on a large roasting pan. Drizzle with 1½ tablespoons of olive oil. Sprinkle the thyme on top and season with a pinch of salt and pepper.
- 3
Roast in the oven until vegetables are softened and caramelized, 30-35 minutes. If using two baking sheets, rotate the pans halfway through.
- 4
While vegetables are roasting, make the quinoa. Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat. Cover the pot and reduce heat to low. Simmer until cooked, 12-15 minutes. Season with salt to taste. Remove from heat and transfer quinoa to a large bowl. Add the roasted vegetables to the bowl.
- 5
Whisk the remaining 2 tablespoons olive oil with the balsamic vinegar and Dijon mustard in a small bowl. Pour the dressing over the quinoa and vegetables and toss to combine. Serve warm or cold.