When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts
- 3 medium carrots
- 2 small zucchini
- 2 medium sweet red peppers, chopped
- 1 medium sweet onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cups reduced-sodium chicken broth
- 1 cup quinoa, rinsed
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil or 1 tablespoon dried basil
- 1/2 cup crumbled feta cheese
- Lemon wedges
- Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
- Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
- Meanwhile, in a small 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.
- Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon. Yield: 8 servings.
Originally published as Quinoa with Roasted Veggies and Feta in Country Woman February/March 2011, p43
Reviews for Quinoa with Roasted Veggies and Feta
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review