Quinoa with Roasted vegetables
Ingredients:
1 red pepper
1 green pepper
2 red onions
2 zucchinis
2 large mushrooms
10 cherry tomatoes
8 cloves garlic
olive oil
fresh thyme
ground black pepper
1 cup quinoa
2 cups water
Directions:
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.
mmmmmmm, sounds yummy!
ReplyDeleteI made stir fry last night and put it over quinoa. It was really good! Rob reported that it was "fine" but he ate plenty of it, so I think that translates to "good would eat it again." ;-)
Erin, this sounds good -- for when the weather gets cold again. If I roast veggies at 400 for 30-40 minutes our house will be way too hot to sleep that night. Yep, it's getting to that time of year. So I'll tuck the recipe away.
ReplyDeleteMeanwhile, I have half a jar of tahini that's begging for a recipe other than hummus. We've maxed out on hummus for a while. (I could eat it all every day but not only is that a little self-indulgent, it's not exactly low cal fare)
So??? Ideas anyone?
I only use tahini for hummus ... I'll see what I can find. However, hummus is great used as a spread for wraps and sandwiches which helps keep the calories in check and adds a ton of flavor.
ReplyDelete