Quinoa with Vegetables
Description
Quinoa will never be boring again. This recipe with vegetables is delicious, packed with nutrition and one of those dishes that tastes great as leftovers, too.
Ingredients
- 1 small eggplant, chopped
- 1 medium zucchini, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium red onion, chopped
- 1 cup grape tomatoes, halved
- 2 garlic cloves, diced
- 4 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups quinoa, rinsed
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon dijon mustard
- 1/4 cup each minced fresh basil, parsley and chives
Directions
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once.
- Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
- Transfer vegetables and quinoa to a large bowl. Whisk vinegar, mustard and the remaining 2 tablespoons oil; drizzle over vegetable mixture. Sprinkle with herbs and toss to combine.
