Thursday, May 13, 2010
Quinoa & Roasted Vegetables
Quinoa with Roasted vegetables
1 red pepper
1 green pepper
2 red onions
2 large mushrooms
10 cherry tomatoes
8 cloves garlic
ground black pepper
1 cup quinoa
2 cups water
Wash and slice all the vegetables except the tomatoes and garlic.
Leave the tomatoes whole and the garlic cloves in their skins.
Toss all the vegetables together in a large roasting tin with olive oil and the thyme.
Season with ground black pepper and a little salt.
Roast at 400 degrees for 30-40 minutes, or until tender.
Meanwhile, combine quinoa and water and bring to the boil; cover and simmer for 10-15 minutes, until it is cooked.
Serve roasted vegetables over quinoa and enjoy.