Healthy Recipes from Peter's Principles
Quinoa with Roasted Vegetables
6 servings
Quinoa (keen-wah) was called the 'mother grain' by the Inca people and was the high-energy staple of their diets. Whole-grain quinoa contains more protein than any grain and has a texture similar to couscous when cooked.
Ingredients:
1 yellow summer squash
1 zucchini
1 small eggplant
1 red bell pepper, halved lengthwise, seeds and ribs removed
1 cup dry quinoa
2 cups chicken or vegetable stock
3 tablespoons fresh lemon juice (1 lemon)
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 cup coarsely chopped fresh basil, plus extra leaves for garnish
Kosher salt and freshly ground pepper
Preparation:
- Preheat oven to 425 degrees.
- Lightly oil or coat a large baking sheet with cooking oil spray. Slice vegetables lengthwise and place face down on baking sheet. Prick eggplant with a fork. Roast vegetables for 12-20 minutes or until they can be pierced easily with a fork. You may have to remove the smaller vegetables first. When cool enough to handle, dice into 1-inch pieces.
- Heat stock to almost boiling. Toast quinoa over medium heat in a heavy-bottomed pot for about 5 minutes, stirring occasionally. Add hot stock, bring to a boil, cover, reduce heat and simmer for 12-15 minutes, until the quinoa looks transparent. Remove from heat and let sit, covered, for 5 minutes.
- Whisk together lemon juice, oil, garlic and basil. Toss with quinoa and roasted vegetables. Season to taste with salt and pepper and garnish with basil leaves. Serve warm or at room temperature.