Quinoa With Roasted Vegetables

INGREDIENTS
  • 1 medium red onion, sliced
  • 2 medium zucchini, sliced
  • 2 bell peppers (yellow or red), sliced
  • 2 carrots, peeled and sliced
  • 6-8 whole cloves garlic, peeled
  • 3 ½ tbsp olive oil
  • 1 tbsp fresh thyme (or 1 teaspoon dried)
  • Kosher salt
  • Black pepper
  • 1 cup quinoa 
  • 2 cups vegetable or chicken stock
  • 1 tbsp balsamic vinegar
  • ½ tsp Dijon mustard

METHOD

  1. Preheat oven to 218°C.
  2. Place the onion, zucchini, bell peppers, carrots, and garlic on a large roasting pan. Drizzle with 1½ tablespoons of olive oil. Sprinkle the thyme on top and season with a pinch of salt and pepper.
  3. Roast in the oven until vegetables are softened and caramelized, 30-35 minutes. If you are using two baking sheets, rotate the pans halfway through.
  4. While vegetables are roasting, make the quinoa. Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat. Cover the pot and reduce heat to low.
  5. Simmer until cooked, 12-15 minutes. Season with salt to taste. Remove from heat and transfer quinoa to a large bowl.
  6. Add the roasted vegetables to the bowl.
  7. Whisk the remaining 2 tablespoons olive oil with the balsamic vinegar and Dijon mustard in a small bowl. Pour the dressing over the quinoa and vegetables and toss to combine. Serve warm or cold.
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