Roasted Vegetable Quinoa

Ingredienser

1 1/2 cups (375 mL) water

salt to taste

1 cup (250 mL) quinoa

1 cup (250 mL) chopped red pepper

1 cup (250 mL) chopped zucchini (with peel)

1/2 cup (125 mL) chopped onion

• 3 Tbsp (45 mL) olive (or cooking) oil, divided

1/2 tsp (2 mL) dried rosemary, crushed

pepper to taste

10 cherry tomatoes

1 clove garlic clove, minced

3 Tbsp (45 mL) balsamic vinegar

2 Tbsp (30 mL) liquid honey

Fremgangsmåte

Preheat oven to 400°F (200°C). Combine water and a sprinkle of salt in a large saucepan. Bring to a boil. Stir in quinoa. Reduce heat to medium-low and simmer, covered, for about 20 minutes, without stirring, until quinoa is tender and liquid is absorbed. Transfer to a medium bowl and fluff with a fork. Cover to keep warm.

Meanwhile, put next 3 ingredients into a medium bowl.

Drizzle with 2 Tbsp (30 mL) olive oil. Sprinkle with rosemary, salt and pepper and toss until coated. Spread vegetables in a single layer on a greased baking sheet with sides. Bake for about

15 minutes until starting to brown.

Toss in tomatoes and garlic. Bake for another 5 minutes until tomatoes are hot and vegetables are tender-crisp. Add to quinoa and toss.

Drizzle with remaining 2 ingredients and 1 Tbsp (15 mL) olive oil. Toss until coated.

1/2 cup (125 mL): 161 Calories; 6.4 g Total Fat

(4.1 g Mono, 1.0 g Poly, 0.8 g Sat);

0 mg Cholesterol; 23 g Carbohydrate;

2.4 g Fibre; 3.5 g Protein;

192 mg Sodium