Quinoa And Roasted Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 cups butternut squash, peeled and cubed
• 4 plum tomatoes, cut into chunks
• 2 small onions, cut into thin wedges
• 1 tablespoon cooking oil or 1 tablespoon olive oil
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1 1/2 teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed
• 1/4 teaspoon pepper
• 6 garlic cloves, with skin
• 1 1/2 cups quinoa
• 1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1 1/4 cups water

Recipe

• 1 preheat oven to 400 degrees.
• 2 line a 15x10x1 inch baking pan with foil; spray foil with oil.
• 3 spread squash, tomatoes and onion on foil. drizzle vegetables with oil. sprinkle with thyme, savory and pepper.
• 4 place garlic cloves to one side of foil-lined pan.
• 5 bake in 400 degree oven for 20 minutes.
• 6 remove garlic from pan. set aside to cool.
• 7 bake remaining vegetables for 15 to 20 min more or until tender.
• 8 meanwhile, thoroughly rinse guinoa. drain.
• 9 in saucepan combine broth and water. bring to boil.
• 10 stir in quinoa. return to boil.
• 11 reduce heat to low. simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
• 12 squeeze softened garlic from each clove. discard skin. stir in garlic into quinoa.
• 13 add roasted vegetables to quinoa mixture. toss gently to combine.