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Home » Recipes » Roasted Winter Vegetables with Quinoa Grains
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Roasted Winter Vegetables with Quinoa Grains

  • 1/3 cup RAISINS - NATURAL UNSULFURED
  • 3 cups Water
  • 1/4 cup Vegetable Oil
  • 6 Red Potatoes small-sized, cut into quarters
  • 2 Garlic cloves, pressed
  • 3 Zucchini medium sized & cut into 1/2" ripple slices
  • 1 Yellow Onion large sized & halved and sliced
  • 2 Carrots medium-sized, peeled, cut into 1/4 inch diagonal slices
  • 2 Green Bell Peppers seeded, cut into coarse chunks
  • 1 Tbsp Rosemary
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper ground
  • 1-1/2 cups Organic Quinoa Grain

Directions

In at least a 2-quart saucepan, bring water to a boil. Add quinoa grain; bring to a boil; reduce heat to medium, cover and cook for 15 minutes, or until all water has been absorbed. Remove from heat and reserve.
Preheat oven to 425°F.

Pour vegetable oil into about a 10” x 14” roasting dish or pan. Add potatoes, garlic, zucchini, onion, carrots and bell pepper. Sprinkle with rosemary and salt and pepper. Cover loosely with foil. Roast for 30 minutes. Remove foil; turn vegetables and add raisins. Roast, uncovered for another 5 minutes. Add and stir in cooked quinoa. Serve hot.

Makes 8 servings.

Roasted Winter Vegetables with Quinoa Grains

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Products Used in this Recipe

Baking Aids
RAISINS - NATURAL UNSULFURED

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Baking Aids
Sea Salt

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Heart Health Month
Organic Quinoa Grain

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