1 cup quinoa
1 ½ cups water or vegetable broth
1 red bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 cup zucchini, cut into 1/3 rounds
12 asparagus spears, halved
1 cup broccoli or cauliflower florets, cut into bite-size pieces
4 cloves garlic, sliced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons chopped fresh basil or parsley, or both
Dressing:
4 tablespoons extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon Dijon mustard
1-2 tablespoon maple syrup
1 garlic clove, minced
Salt and pepper to taste
Rinse quinoa under cold water. In a medium pot, bring water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Let it cool slightly.
Preheat oven to 400°F (200°C). On a baking sheet, toss the red bell pepper, broccoli, zucchini, garlic and asparagus with olive oil, oregano, salt, and pepper. Roast for 20-25 minutes, until vegetables are tender and slightly charred.
In a small bowl, whisk together the dressing ingredients.
In a large bowl, combine the cooked quinoa and roasted vegetables. Toss with the dressing.Garnish with fresh herbs and serve warm or chilled.
Note: Personalize this recipe by changing the veggies for roasting. You can use beets, carrots, parnips, squash, brussel sprouts, etc.
