Quinoa Pilaf & Roasted Vegetables

Quinoa is a pretty perfect grain! It is high in protein, fiber and minerals and is also gluten free.  It can be a main dish when you add vegetables and other things to it, or it can be a side dish as well. This is just a simple recipe and it is very easy to put together. A real recipe is not really needed, this is just an idea for a delicious and healthy vegetarian dish, and ideal for those who are gluten free.

First cook up some quinoa according to the directions on the box. It is usually calls for 2 cups of liquid to 1 cup of quinoa. Using vegetable or chicken broth adds a little more flavor.

I had just gotten a red kuri squash from the farmer’s market so I used that as one of the main vegetables that I added to my pilaf. First I peeled the squash and then cut it into pieces. Then I brushed it with olive oil, sprinkled it with some salt & pepper and placed it on a cookie sheet. (any kind of squash will work as well)

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I added some other cut vegetables like red peppers, rainbow carrots, mushrooms and red onions and brushed them all with olive oil, adding a little Italian seasoning I had. Then I roasted it all at 400 degrees until a knife easily pierced them and they were all golden brown. (Use any vegetables that you have on hand and that you think go well together)

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The final step is to mix the quinoa with the vegetables by gently tossing them together. (I always like to reserve some of the vegetables to add to the top of the dish to embellish it). Place it on a platter and drizzle it with a little more olive oil, salt & pepper. I added some fresh thyme and sprinkled it all with some feta cheese crumbles. I had some pomegranate arils in the fridge so I tossed those on top as well.

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This dish has so many good heathy things in it that it is all you need in one dish – but you can also serve it as a side dish to meat. It would make a nice addition to a potluck because it can be served warm or even room temperature.

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Serve & Enjoy!

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