Think of this recipe, from the Bob’s Red Mill Cookbook, as a jumping off point for a simple, yet delicious meal on a busy Monday night. The vegetables listed below are suggestions; feel free to add or subtract vegetables based on what you have on hand or what is in season (broccoli, cauliflower, sweet potatoes, mushrooms, etc). Quinoa ensures that your family gets all the protein they need, while the roasted vegetables deliver a rainbow of vitamins and minerals. Serve this with a loaf of crusty bread and a green salad or sliced fruit for a hearty Meatless Monday meal.
- 1/4 cup Olive Oil
- 2 Garlic Cloves, minced
- 6 small thin-skinned Potatoes, quartered
- 3 medium Zucchini, halved lengthwise and sliced
- 1 large Onion, halved and sliced
- 2 medium Carrots, peeled and sliced on the diagonal
- 2 Red or Green Bell Peppers, cut into chunks
- 2 Tbsp chopped fresh Rosemary or 1/2 to 1 Tbsp dried
- 1/2 tsp Kosher Salt
- 1/4 tsp freshly ground Black Pepper
- 3 cups Vegetable Stock
- 1-1/2 cups Quinoa
- 1/3 cup Raisins
Preheat oven to 425°F.
Combine the olive oil, garlic, potatoes, zucchini, onion, carrots and bell pepper in a large bowl. Sprinkle with the rosemary, salt, and pepper and mix thoroughly to coat. Transfer the vegetables to a large roasting pan, cover loosely with foil and roast for 30 minutes.
Meanwhile, bring the stock to a boil in a heavy saucepan. Stir in the quinoa and return to a boil, then reduce the heat to medium, cover and cook for 15 minutes, or until all of the liquid has been absorbed. Remove from heat, replace the cover to keep it warm and set aside.
Remove the foil from the roasting pan, stir the vegetables, and add the raisins. Roast, uncovered, for another 10 to 15 minutes, or until tender and nicely browned.
Mound the quinoa in a wide shallow bowl, serving platter, or individual plates, top with the vegetables and serve.