Rated 5.0 stars by 1 users
4 - 6 servings
Chef Debbi Dubbs
Heat olive oil in a large skillet; add green onions, carrots, celery and red peppers. Sauté until translucent. Mix vegetables with hot quinoa and add salt and pepper to taste.
Coat vegetables with olive oil and sprinkle with salt and pepper, roast in a 450°F oven until cooked through. If using bell peppers, after roasting place into a bowl and cover with plastic wrap to steam for 20 minutes. Peel skin off without running pepper under water. Chop vegetables in 1 inch pieces and place on top of quinoa.