Looking to improve your diet? Give quinoa recipes a try Light, fluffy and delicious, this quinoa recipe with roasted Mediterranean Vegetables is a crowd pleaser. Serve it as a meal in and of itself or as a healthy side dish.
Roasted Mediterranean Vegetables with Quinoa
This is an amazing summer salad that can be served warm, at room temperature or cold. Don’t feel like heating up the kitchen this summer? Try going out doors and making everything on your grill and side burner.
1 cup quinoa
1 ½ cups vegetable broth
Olive oil cooking spray
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced into semi circles
1 zucchini, halved and sliced
1 eggplant, diced
1 cup grape tomatoes, halved
1 tablespoon capers, drained
6 ounce goat cheese
4 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
½ cup chives, chopped fine
½ cup fresh parsley, chopped fine
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Preheat oven to 400 degrees.
Rinse quinoa in a fine metal strainer until the water runs clear. Place in a medium saucepan and add a cup and a half of vegetable broth. Bring to a simmer over medium high heat and reduce heat to low. Cover and cook for 25 to 35 minutes. Remove from heat and allow to sit covered for another 5 minutes.
Spray two large baking sheets with olive oil spray, Arrange red pepper, green pepper, yellow pepper, onion, zucchini, eggplant and cherry tomatoes in a single layer. Roast for five minutes and then rotate the position of the pans in the oven.
Prepare vinaigrette by placing garlic, sea salt, fresh ground pepper, chives, parsley, balsamic vinegar and extra virgin olive oil in a blender. Process until smooth.
Combine quinoa with roasted vegetables. Add capers and toss with vinaigrette. Top with goat cheese and serve.