Quinoa with Roasted Vegetables
This delicious recipe for Quinoa with Roasted Vegetables is both nutritious and flavorful. Made with zucchini, bell pepper, cherry tomatoes, and red onion, this colorful dish makes a great meal or side dish option.
Ingredients
- 1 zucchini sliced
- 1 bell pepper diced
- ½ red onion diced
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups quinoa raw
- 4 cups chicken stock
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- Pinch of salt and pepper
Instructions
- Preheat oven to 400F.
- Combine zucchini, bell pepper, cherry tomatoes, garlic, olive oil, salt, and black pepper in a large bowl. Toss to combine.
- Transfer vegetables to a lined baking sheet and roast for 25 minutes.
- While vegetables are roasting, combine quinoa and chicken stock in a large saucepan over medium heat. Bring to a boil, then reduce to a simmer on low heat. Simmer for 15 minutes, until all liquid is absorbed.
- Combine extra virgin olive oil, dijon mustard, lemon juice, and a pinch of salt and pepper in a small bowl.
- Spread cooked quinoa on a large platter. Top with roasted vegetables and dressing and serve.
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