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Thursday, January 30, 2014

Vegetable Quinoa

Here is a quick dish that combines whole grain sprouted quinoa and roasted vegetables.   To make it, you will need:

  • 2 zucchinis
  • 2 yellow squashes
  • 1 peeled eggplant
  • 1 roasted red bell pepper
  • 1 cup sprouted quinoa (or just quinoa)
  • 2 cups water
  • dressing (you can use ready-made to save time; I made mine by combining in the Vitamix one whole lemon, salt, pepper corns, and 1/4 cup olive oil).
  1. Preheat the oven to 400 degrees.  Chop the vegetables and spread them on a roasting pan.   Sprinkle them with salt and drizzle with olive oil.  Roast for 25-30 minutes, until slightly browned.   
  2. Chop some roasted red bell pepper from a jar.  
  3. Make the dressing (or open the dressing bottle).  
  4. In a medium-sized pot combine 1 cup quinoa (rinsed and drained) with 2 cups of water (I used homemade chicken stock to add flavor, you can also use vegetable stock to keep this dish vegetarian) and bring to a boil.   Reduce heat and cook for 15 minutes.   
  5. Combine quinoa with the vegetables and add the dressing.   Mix everything well.
This made for a great dinner tonight.

To end it on a light note, serve some orange segments for dessert.

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