Red Quinoa and Roasted Curry Vegetables

This is a really simple mid-week vegetarian type of meal that is easy to prepare and delicious!

1 cup of red quinoa

2 red bell peppers chopped into 1 inch pieces

2 yellow onions chopped into 1 inch pieces

2 cups of peeled, seeded and chopped seasonal squash such as butternut or acorn squash into 1 inch pieces

3- cloves of garlic coarsely chopped

3-4 tablespoons of olive oil

1 tsp curry powder

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1 tsp ground pepper

 

Preheat oven to 400 degrees.  Prepare all vegetables and place into medium size bowl.  In a small bowl, combine olive oil and spices and mix with a whisk or fork.  Pour over vegetables and make sure mixture is evenly coated.  Place vegetables onto baking sheet and put into oven for 30 minutes.  Using a spatula, toss vegetables and bake for another 10 minutes or until slightly browned.

Meanwhile, bring 2 cups of water to a boil and add 1 cup of quinoa.  You can use half broth and half water for more flavor if desired.  Cook to package instructions about 30 minutes and let sit in pot to continue steaming once cooked until ready to serve.  

Serve quinoa into bowl and top with roasted vegetables.  If you have fresh herbs such as basil or parsley, you can coarsely chop them and add for color and presentation!

Another add on idea is to mix cannnellini beans into the roasted vegetables once they are cooked.  Make sure to rinse thoroughly before adding if coming from a can.

Feel free to experiment with this recipe and add other vegetables you might enjoy to the mix!

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