Quinoa with Roasted Vegetables

Recipe by Camille Panaro

I have always liked quinoa (pronounced KEEN-wah) well before it made its debut into every grocery store chain in North America. It’s slightly nutty flavor, combined with a soft, fluffy texture adds to the appeal of this versatile seed. It is also free from gluten which allows me to cater to different dietary preferences when entertaining friends and family. Originally from South America, Quinoa crops are now found in many places worldwide. Often referred to as a grain, this super-food has a balanced amino acid profile, plenty of fiber, and vitamins and minerals.

I choose vegetables that tend to hold up to the same cook time in the oven and offer a variety of color at the same time. I love how bright colors make this dish pop when its plated!

One of my flavor tricks (not shown in the picture) is to roast a few large chunks of garlic with the vegetables. The roasted garlic flavors the entire dish subtly without overwhelming the other ingredients. If you prefer to leave out the garlic, but still want the flavor, simply infuse garlic into your EVOO ahead of time.

What I love the most about the vegetables in this particular dish is the wide array of textures and flavors. I particularly like to eat vegetables that are a bit more firm so you still get the desired heartiness while retaining as many nutrients as possible. Your kitchen will smell so good while these veggies are in the oven! Once you complete this step, you are ready to combine your ingredients!

This is a dish that can be served immediately, however, I really like to let the flavors combine for about 30 minutes before serving. The quinoa will absorb the seasoned dressing and the garlic infused vegetables, tasting even better at room temperature. Whichever you prefer. Freshly snipped herbs completes the look for this beautiful combination of ingredients! Let’s make some quinoa now!

Quinoa and Roasted Vegetable Ingredients:

Pre-heat the oven to 400 degrees

Quick note about preparing quinoa ahead of time. To prevent sticking or dryness, I pour just enough olive oil over the cooked quinoa to cover it (as my grandma used to say). Be sure to salt your boiling water or stock while the grain is cooking.

• 2 cups of cooked quinoa (made ahead of time or while vegetables are roasting)
• 1 cup zucchini cut into cubes
• 1 cup yellow squash cut into cubes
• 1 cup portobello mushrooms
• 1 red onion cut into 1/2 inch chunks
• 1 red bell pepper cut into cubes
• 1 orange bell pepper cut into cubes
• 1 cup asparagus cut into 1 inch pieces
• Himalayan salt to taste (I like to start with less and add as I go)
• Pepper to taste
• 2 T EVOO or Garlic Infused EVOO
• (optional) 3- 4 garlic cloves cut in half or chopped

How to roast the vegetables:

1. In a separate bowl, pour 1 – 2 T EVOO over the prepared vegetables, combined with a minimal amount of salt and pepper…you can always add later. Then, arrange the vegetables on a baking dish. I like to use a stone pan. Try not to crowd the vegetables or you’ll end up steaming them instead of roasting. You are trying to achieve a deep golden brown color to your veggies.
2. Roast the vegetables at 400 degrees for 20 – 25 minutes (depending on your oven).
3. Combine the vegetables and the quinoa by gently folding the ingredients together.
4. Drizzle homemade dressing (see recipe below) over the dish and allow the flavors to combine.
5. Add freshly snipped basil or mint to the dish and you’re ready to serve!

EVOO Dressing

A bit about making dressing. It really is never the same for me because I set out to make one thing and end up with another! I start adding a little of this or a little of that and I never quite know what I did to complete the dressing! My family will ask, “What did you put in this?” and I usually say “I’m not sure!” I tried to pay particular attention this time but feel free to add your own “this or that.” It’s all good!

Note: I tend to make a lot of dressing so I have extra if needed.

• 6 T good quality EVOO (or garlic infused EVOO) (not quite 1/4 cup)
• 2 T Red Balsamic vinegar
• 1 T honey
• 1 t Dijon mustard
• 1/4 t freshly squeezed lemon
• 1 clove garlic (removed later)
• fresh basil or mint is optional

• Whisk ingredients together and salt and pepper to taste.

I try not to over-season this dish because the caramelized flavor of the veggies, fresh herbs, and EVOO give this dish a fresh, authentic taste.

The last step is to enjoy!