Name: Quinoa with Roasted Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 small eggplant, chopped -; 1 medium zucchini, chopped -; 1 medium sweet yellow pepper, chopped -; 1 medium red onion, chopped -; 1 cup grape tomatoes, halved -; 2 garlic cloves, diced -; 4 tablespoons olive oil, divided -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 3 cups reduced-sodium chicken broth -; 1-1/2 cups quinoa, rinsed -; 3 tablespoons balsamic vinegar -; 3/4 teaspoon Dijon mustard -; 1/4 cup each minced fresh basil, parsley and chives -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.