Quinoa with Roasted Vegetables
medium sweet potatoes, cut into cubes
medium eggplant, peeled, cut into ½-inch cubes
medium tomato, cut into wedges
large green bell pepper, sliced
small onion, cut into wedges
teaspoon black pepper
ground red pepper
cloves garlic, minced
teaspoon dried thyme, crushed
teaspoon dried marjoram, crushed
oven to 450 degrees. Line large baking sheet with foil; coat with cooking
spray. Arrange sweet potatoes, eggplant, tomato, bell peppers and onion on pan.
Coat lightly with cooking spray. Sprinkle with black and red peppers; toss to
coat. Bake 20-30 minutes or until vegetables are browned and tender.
place quinoa in strainer; rinse well. Coat medium saucepan with cooking spray;
heat over medium heat. Add garlic, thyme and marjoram; cook and stir 1-2
minutes. Add quinoa; cook and stir 2-3 minutes. Stir in water; bring to a boil
over high heat. Reduce heat to low. Simmer, covered, 15-20 minutes or until
water is absorbed.
3. Transfer to a large bowl; gently mix in vegetables. Makes 6