Roasted Veggies and Quinoa

It’s cold out and I’m extra hungry. It’s hard to resist comfort food (and the calories that come with it) around this time of year. For nights when a salad just won’t cut it, I like to make a hearty veggie dish that fills me up with nutrients instead of guilt.

Superfoods that are high in nutrients and antioxidants like sweet potatoes, quinoa, garlic, onion, red pepper, zucchini and squash comprise this dish that can serve as either a main course or a side. Both calorie friendly and budget friendly - cook this up for dinner and use leftovers for lunch/dinner the next day.

Ingredients:
1 sweet potato
1 red pepper
1 yellow squash
1 zucchini
6 leaves fresh basil
½ cup quinoa
6 cloves garlic
½ red onion
½ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt and pepper to taste

Directions:
Preheat oven to 425 degrees. Cook ½ cup dry quinoa according to package directions. Slice potatoes and veggies - rustic style in thicker chunks. Make sure the potato is sliced thinner than the veggies since those will take longer to cook. Finely chop the garlic. Mix together in a large bowl with olive oil and balsamic vinegar until evenly coated.

Place mixture in a baking pan and cook for 15-20 minutes. While the dish is cooking, chop the fresh basil and grate the parmesan cheese. If you want to grill chicken or Italian sausage, etc., do so during this time.

Remove dish from the oven and top with basil and cheese; serve warm.

Gotta love all of the color in this meal

Chop and mix until veggies are evenly coated with oil and vingear

Spread mixture in a baking dish - stir halfway through cooking

 

 

 

 

 

 

 

 

 

 

 

 

Serve veggies warm and top with grated parm and fresh basil - can be in addition to a protein like grilled chicken or Italian sausage for heartier meal