Ingredients for - Quinoa with Roasted Vegetables

1. 1 small eggplant, chopped
2. 1 medium zucchini, chopped
3. 1 medium sweet yellow pepper, chopped
4. 1 medium red onion, chopped
5. 1 cup grape tomatoes, halved
6. 2 garlic cloves, diced
7. 4 tablespoons olive oil, divided
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 3 cups reduced-sodium chicken broth
11. 1-1/2 cups quinoa, rinsed
12. 3 tablespoons balsamic vinegar
13. 3/4 teaspoon Dijon mustard
14. 1/4 cup each minced fresh basil, parsley and chives

How to cook deliciously - Quinoa with Roasted Vegetables

1 . Stage

Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once.

2 . Stage

Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.

3 . Stage

Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining 2 tablespoons oil; drizzle over vegetable mixture. Sprinkle with herbs and toss to combine.