Quinoa and Roasted Vegetables

Name: Quinoa and Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 2 cups butternut squash, peeled and cubed; 4 plum tomatoes, cut into chunks; 2 small onions, cut into thin wedges; 1 tablespoon cooking oil or 1 tablespoon olive oil; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1 1/2 teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed; 1/4 teaspoon pepper; 6 garlic cloves, with skin; 1 1/2 cups quinoa; 1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can reduced-sodium chicken broth; 1 1/4 cups water

Submitted by Debra1113

"Quinoa is a grain that is lighter than rice or couscous but has more protein than other grains. The recipe will serve more than 4 if you use it as a side dish rather than a main course."

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photo by analog kid

Ready In:: 55mins
Ingredients:: 12
Serves:: 4

ingredients

1 tablespoon olive oil
2 cups butternut squash, peeled and cubed
4 plum tomatoes, cut into chunks
2 small onions, cut into thin wedges
1 tablespoon cooking oil or 1 tablespoon olive oil
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 ¹⁄₂ teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed
¹⁄₄ teaspoon pepper
6 garlic cloves, with skin
1 ¹⁄₂ cups quinoa
1 (14 1/2 ounce) can vegetable broth or (14 1/2 ounce) can reduced-sodium chicken broth
1 ¹⁄₄ cups water

directions

Preheat oven to 400 degrees.
Line a 15x10x1 inch baking pan with foil; spray foil with oil.
Spread squash, tomatoes and onion on foil. Drizzle vegetables with oil. Sprinkle with thyme, savory and pepper.
Place garlic cloves to one side of foil-lined pan.
Bake in 400 degree oven for 20 minutes.
Remove garlic from pan. Set aside to cool.
Bake remaining vegetables for 15 to 20 min more or until tender.
Meanwhile, thoroughly rinse guinoa. Drain.
In saucepan combine broth and water. Bring to boil.
Stir in quinoa. Return to boil.
Reduce heat to low. Simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
Squeeze softened garlic from each clove. Discard skin. Stir in garlic into quinoa.
Add roasted vegetables to quinoa mixture. Toss gently to combine.

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Reviews

This was a very tasty main dish. I added asparagus to the roasting pan to make it more veggie-heavy. This was very filling and everyone went back for seconds. I can't wait to cook again in the summer when I can add fresh veggies from the garden. Now if I could just find a more economical source for Quinoa. Wow- it is expensive!

Spencer #2
Delicious! I didn't have any squash on hand, but I did use zucchini, red peppers and mushrooms. The roasted grape tomatoes, I found were especially tatsy. I also seasoned some shrimp with a little lemon juice and cajun spice to toss in.

analog kid
I was really looking forward to trying this, as I absolutely love quinoa but I was quite disappointed. It was kind of bland. I added a bit of lemon juice and a bit of butter, which improved it, but I'll need to do some tweaking if I make it again.

yummy_mama
- Found the roasted garlic didn't roast "right" when not done as a whole head. - Recipe needed something tart to offset sweetness of roasted squash (and other roasted veggies)

j_melzer
I made this tonight as a main dish for my best friends daughter, she LOVED this recipe! She said it was one of the best things she had ever eaten. She even asked for the recipe! Great Recipe Latte Lover!

ncmysteryshopper