Roasted Vegetable Quinoa

Name: Roasted Vegetable Quinoa
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 large red bell pepper, (seeded and chopped); 1 medium zucchini, (chopped); 1 large carrot, (peeled and chopped); 1 large shallot, (peeled and chopped); 1 tablespoon olive oil; Kosher salt and freshly ground black pepper, (to taste); 1 cup tri-color quinoa; 2 cups fat free chicken or vegetable broth; 2 tablespoons freshly squeezed lemon juice; 1½ tablespoons red wine vinegar; 1 tablespoon extra virgin olive oil; ½ teaspoon oregano; Kosher salt and freshly ground pepper, (to taste); 1 can garbanzo beans, (drained and rinsed)

This is a delicious and healthy side dish that can be served either warm or cold.

⏱ 80 menit 🔨 Persiapan 30mnt 🔥 Masak 50mnt 📊 Sedang 🍽 6 porsi 👁 32

Langkah-langkah

Preheat the oven to 425℉.
Place veggies in a bowl and toss with the olive oil, salt and pepper. Place veggies on a baking sheet and roast for 30 minutes, or until softened and slightly charred. Remove from the oven and set aside to cool.
Rinse the quinoa well in a fine sieve.
In a medium saucepan bring the chicken broth to a boil. Add the rinsed quinoa, cover and reduce to a simmer. Cook for 20 minutes, or until the liquid is completely absorbed.
In a small dish, whisk together the remaining ingredients, except garbanzo beans.
In a medium to large bowl, toss the roasted vegetables with the cooked quinoa, garbanzo beans and dressing. Serve immediately as warm, or cover and refrigerate and serve cold at a later time.

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