Quinoa will never be boring again. This recipe with vegetables is delicious, packed with nutrition and one of those dishes that tastes great as leftovers, too.
Ingredients
1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon dijon mustard
1/4 cup each minced fresh basil, parsley and chives
Directions
Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once.
Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
Transfer vegetables and quinoa to a large bowl. Whisk vinegar, mustard and the remaining 2 tablespoons oil; drizzle over vegetable mixture. Sprinkle with herbs and toss to combine.
