Roasted Vegetables with Quinoa
Roasted vegetables with quinoa is an easy and healthy recipe you can throw together any night of the week. There's roasted zucchini, pumpkin, yellow pepper along with crumbled feta cheese for a nice salty bite. All tossed together with the simplest of dressings, a balsamic and olive oil vinaigrette.
Ingredients
- 1 zucchini diced in 1 inch cubes
- 1 1/2 cup pumpkin diced in 1 inch cubes
- 1 large yellow pepper chopped
- 1 cup quinoa
- 1/2 cup feta cheese crumbled
For the dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoons extra virgin olive oil
- Pinch of salt and pepper
Instructions
- Preheat oven to 400°F or 205°C. Dice zucchini, pumpkin, yellow peppers and season with salt, pepper and olive oil. Roast for 20 to 30 minutes until vegetables are tender.
- While the vegetables are roasting, cook quinoa with 2 cups water. Cover, boil and then turn the burner down to a simmer. Approximately 10 minutes cooking time. Transfer to a bowl. Fluff with a fork and let it cool down.
- Add roasted vegetables and feta to the quinoa and toss with the dressing. Enjoy!