Arise & Shine

Quinoa with Roasted Vegetables

Ingredients

  • 1 cup cooked quinoa (start with ½ cup quinoa)
  • 1 cup boiling water
  • 2 medium zucchini, cut lengthwise in ½ inch thick pieces
  • 2 sweet onions cut into ½ in thick rounds
  • 3 large Portobello mushroom caps, wiped clean
  • 2 cups cherry tomatoes
  • 3 tbsp water
  • 1 tbsp red bell pepper flakes or crushed hot red pepper according to taste
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint

Quinoa with Roasted Vegetables:

It is best to rinse and then soak the quinoa for at least 6 hours ahead of time. Quinoa will sprout “little tails.”

Rinse again and cover with water and bring to a boil. Once boiling, reduce the heat to low, stir and cover and let steam for 15 to 20 minutes.

Place all vegetables, water, lemon juice and red pepper on a baking pan. Roast in oven until tender.

Combine quinoa, roasted vegetables and remaining ingredients in a bowl, mix well.  Serve.

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