Roasted Vegetable QuinoaSubmitted by: EXENEC
IntroductionThis is my take on Chef Meg's "simple quinoa." I added more vegetables, roasted them and used more rice vinegar. This is my take on Chef Meg's "simple quinoa." I added more vegetables, roasted them and used more rice vinegar.
2 c quinoa, rinsed
4 c water
16 asparagus spears (2" sections)
8 med organic carrots (2")
2 med red bell peppers
1 med red onion, wedges
2 c sliced mushrooms
2 c spinach, julienned
2 t fresh thyme
2 T olive oil
3 T rice vinegar, unseasoned
I changed the recipe to incorporate more vegetables and to make it freezer-friendly (it freezes great). As the weather grows warmer, I will make this more of a cold salad, with cherry tomatoes, feta and cilantro or parsley.
Serving Size: Makes 8 1-cup servings