Quinoa is a staple in our house. I had a slight panic when I went to the pantry to grab some the other day and we were out. How had I used the last of it and not replaced it?
This called for a trip to the store.
An emergency trip fueled by a Trenta Iced Green Tea from Starbucks. While I am not a big fan of Starbucks coffee, I do love their iced green tea.
Fueled with a little caffeine and a lot of antioxidants surging through my veins, I headed home to make some quinoa salad that is delicious hot or cold.
- 1 cup of quinoa, dry
- 1 vegetable broth cube
- 2 medium zucchini, halved and sliced
- 1 small onion, halved and sliced
- 2 portabella mushroom caps, cut in 1 inch pieces
- 2 Roma tomatoes, sliced
- Italian seasoning
- olive oil
- balsamic vinegar
Preheat oven to 425
Cook quinoa according to directions, except add one cube vegetable broth into the water…or cook it in liquid vegetable broth instead of water. This will help to give the quinoa more flavor.
Cut all vegetables into similar sized slices/chunks so they all roast evenly. Place on foil covered pan.
Toss with about 2 tablespoons olive oil and a little less than a tablespoon balsamic vinegar. Season with salt and pepper and Italian seasoning.
Roast for 20 minutes or until starting to brown. Toss once about 1/2 way through. I wanted my veggies al dente incase I decided to eat the final product up later so they wouldn’t get too mushy. But who am I to tell you how to cook your vegetables. You just cook them how ever long your want.
Take roasted veggies and cooked quinoa and combine. It’s perfect for a full meal or a side dish and can be enjoyed hot or cold.