Chef Tom Fraker
Quinoa and Roasted Vegetables
Quinoa and Roasted Vegetables
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
2 servings
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
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1 package quinoa (or substitute organic red quinoa)
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1 organic zucchini, diced
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1 yellow Crookneck Squash, diced
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1 organic carrot, diced
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Extra virgin olive oil as needed
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1/2 jar Fire Roasted Sweet Red Bell Peppers, diced
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2 cloves roasted garlic, minced
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2 Cipolline Onions or Cipola Onions, minced
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Rosemary, finely chopped, to taste
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Spice Grinders, Garden Herb with Sea Salt
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Spice Grinders, Rainbow Peppercorn
Directions
Prepare the quinoa according to the package. Preheat oven to 400°F.
Place the zucchini, yellow squash and carrot on the baking sheet and drizzle with olive oil.
Season with salt and pepper and put into the oven. Cook until a golden brown color is achieved, about 15 minutes.
Meanwhile, in a large saucepan, heat a little olive oil over medium heat, add the onions and cook until caramelized.
They should have a dark caramel color when done.
When all items are done cooking, carefully combine all of the ingredients with the quinoa.
Place in a roasting dish, put the oven and heat through. Can be served hot or cold.
Filed in:
Cipolline Onions,
Fire Roasted Sweet Red Bell Peppers,
Garden Herb with Sea Salt,
Melissa's Spice Grinders,
Organic Carrots,
Organic Red Quinoa,
Organic Zucchini,
Quinoa,
Quinoa and Roasted Vegetables,
Quinoa with Seasoning Packet,
Rainbow Peppercorn,
Roasted Garlic,
Roasted Vegetables,
Rosemary,
Side Dish,
Spice Grinders
