Savory Quinoa with Roasted Veggies
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Level of Difficulty: Easy
2 C. Chicken stock or chicken broth (Pacific Low Sodium) or Vegetable broth
2 C. Water
2 C. Mixture of Red and White Quinoa
2-4 T. Extra Virgin Olive oil
1 Clove Garlic, minced
1/2 C. each Seasonal veggies: yellow squash, zucchini, portobello mushroom or baby bella mushroom, chinese eggplant-sliced in 1/2" thick rounds, red and yellow bell pepper-cut into large squares
1/4 C. Italian (flat leaf) parsley, chopped fine
Salt and Ground Black Pepper
1-2 T. Aged Balsamic vinegar
Rinse quinoa in mesh strainer until all suds disappear. Bring liquid to boil and add quinoa. Cover, reduce heat to low and cook approx. 12-15 minutes or until all liquid is absorbed and quinoa has "curly tails showing". Quinoa should have a slight crunch and separate easily when cooked correctly. Transfer quinoa to bowl to toss.
Place chinese eggplant in separate bowl and toss with olive oil, salt and pepper. Place as single layer on parchment-lined baking sheet and roast for 6-7 minutes or until fork tender.
Saute garlic and mushrooms in skillet on stovetop until softened and garlic is transluscent.
Toss remaining veggies in a separate bowl, additional oil/seasonings if needed. Place as single layer on parchment-lined baking sheet and roast for 10-12 minutes or until fork tender.
Recipe developed by Chef Laura Valcour