Roasted Tomato, Mushroom, and Cauliflower Quinoa

Quinoa, 1 cup
Vegetable Broth (low sodium), 2 cups
Tomatoes, 2 cups, chopped
Cauliflower, 1 cup, chopped
Mushrooms, 1 cup (Baby Bella if possible)
Onion, 1, chopped
Garlic, 3 tsp
Pepper, black, .5 tsp
Olive oil, 2 tbsp

Makes 4 HUUUUUUUUGE servings!

Try to get the quinoa ready to cook as you roast the veggies, for efficient use of time.

1) Preheat oven to 400 degrees.
2) Chop cauliflower, tomatoes, mushrooms, and onions and lay out on a baking sheet.
3) Drizzle with olive oil, add minced garlic, and add salt and pepper to preference. (or just add pepper if low sodium is preferred - nutrition info here reflects low sodium version).
Give the vegetables a toss to make sure they're all coated in the oil, garlic, and spices.
4) Roast in the oven for 20 minutes.

(Simultaneously...)
1) Rinse Quinoa before cooking if it is not pre-rinsed.
2) Add 2 cups of vegetable broth (or water) to 1 cup quinoa in a pot, bring to boil, and reduce to simmer. Cook for 15 minutes or until water has been absorbed.

Combine the veggies on top of quinoa.
Makes 4 servings!

Number of Servings: 4

Recipe submitted by SparkPeople user TURBID.