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
10.
3 cups reduced-sodium chicken broth
11.
1-1/2 cups quinoa, rinsed
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.
Recipe information
Cooking:
25 min.
Servings per container:
8
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