Roasted Summer Vegetables and Quinoa Medley

2 cups water
1 cup uncooked quinoa
2 tsp olive oil
¼ cup balsamic vinegar
¼ cup rice vinegar
¼ tsp black pepper
2 cups chopped carrots
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 medium onion, chopped
1 cup cherry tomatoes, halved
2 Tbsp chopped fresh basil
½ cup low-fat feta cheese (or other reduced-fat cheese)
¼ cup roasted pine nuts (optional)
1 garlic clove, minced
Salt to taste

Pre-heat oven to 500° F.

Bring 2 cups water to boil. Stir in uncooked quinoa, and bring water back to a boil. Cover, and cook over medium heat for about 12 minutes or until water has been completely absorbed. Remove pan from heat, fluff quinoa, cover, and set aside.

Combine vinegar, oil, black pepper in a medium mixing bowl. Whisk to blend.

Add chopped carrots to vinegar mixture. Toss to coat. Scoop out carrots with a slotted spoon to allow vinegar mixture to drain into bowl. Spread carrots on a baking sheet which has been lightly covered with spray cooking oil. Bake for 10 minutes.

Add zucchini, squash, tomatoes and onions to bowl with vinegar mixture. Toss well to coat. Drain vegetables with slotted spoon, reserving vinegar mixture. Add vegetable mixture to carrots in single layer on baking sheet. Bake an additional 15-20 minutes or until vegetables are browned. Remove baking sheet from oven and allow vegetables to cool completely.

Combine the roasted vegetables, quinoa, reserved vinegar mixture, basil, cheese, pine nuts and garlic together in large bowl. Stir well to combine. Cover and chill.


Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user KELLIEWEINHOLD.