I love quinoa so this Quinoa with Roasted Vegetables hit the spot. I also found a new easy way to eat vegetables or to include with meals. I really like roasting. It’s quick and easy and doesnt fry away or boil over the nutrients that the veggies are intended to give you. This recipe though was on the spicy side. I recommend to measure exactly the amount of red pepper needed rather than using the eye alone to measure. 

So lets talk about Quinoa also known as the “supergrain of the future.” I use it a lot to replace rice. It is said to be one of the most protein-rich foods we can eat. It has almost twice as much fiber as most other grains. I found it interesting that quinoa is a member of the same food family that contains spinach, Swiss chard, and beets. It contains a number of healthy vitamins and nutrients to include iron, lysin, magnesium, manganese, and B2. The good news is that Quinoa is naturally gluten-free! So everyone can eat it! 

Here’s to the recipe…

Ingredients 

2 medium sweet potatoes, cut into 1/2 inch thick slices

1 medium eggplant, peeled and cut into 1/2 inch cubes

1 medium tomato, cut into wedges

1 large green pepper, sliced

1 small onion, cut into wedges

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground red pepper

1 cup uncooked quinoa

2 cloves garlic minced

1/2 tsp dried thyme

1/4 tsp dried marjoram

2 cups water or vegetable broth

Instructions

1. Preheat oven to 450°F. Line large baking pan with foil; spray with cooking spray.
2. Arrange sweet potatoes, eggplant, tomato, bell pepper, and onion on prepared pan; spray lightly with cooking spray. Sprinkle with salt, black pepper and ground red pepper; toss to coat. Bake 20 to 30 minutes or until vegetables are browned and tender.
3. Meanwhile, place quinoa in strainer; rinse well. Spray medium sauce pan with cooking spray; heat over medium heat. Add garlic, thyme and marjoram; Cook and stir 1 to 2 minutes. Add quinoa; cook and stir 2 to 3 minutes. Stir in water; bring to a boil over high heat. Reduce heat to low. Simmer, covered, 15 to 20 minutes or until water is absorbed. (quinoa will appear somewhat translucent.) Transfer quinoa to a large bowl; gently stir in vegetables. Enjoy!