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Full Online Book HomeLearning KitchenBeansandgrains - Roasted Vegetable And Quinoa Salad
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Beansandgrains - Roasted Vegetable And Quinoa Salad Post by :Securenext Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1058

Click below to download : Beansandgrains - Roasted Vegetable And Quinoa Salad (Format : PDF)

Beansandgrains - Roasted Vegetable And Quinoa Salad

Ingredients:
2 cups (one 18 1/2-oz. can) vegetable stock
2 cups quinoa
2 Tbs. garlic oil or olive oil
4 to 6 cloves garlic, minced
1 medium red onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 fennel bulb, diced
2 medium zucchini, diced
1 medium eggplant, diced
1 tsp. chopped fresh marjoram
4 roasted red bell peppers (about 1 1/2 cups jarred)
2 large tomatoes, chopped
Juice of 1 lemon or to taste

Preparation:
Preheat oven to 400 degrees.

While dicing vegetables, heat vegetable stock to a simmer.

In a 2-quart casserole or baking dish, combine stock with quinoa; mix well.

Cover and bake 20 minutes, until stock is absorbed.

Meanwhile, in a large nonstick skillet or Dutch oven, heat oil.

Add garlic, onion, carrots, celery and fennel; sauté 2 minutes.

Add zucchini, eggplant and marjoram. Cook slowly until vegetables are crisp-tender, about 2 minutes.

Add cooked vegetables, roasted peppers, tomatoes and lemon juice to quinoa; mix well. Serve at room temperature.

Makes 10 servings.

Per Serving: 192 Cal.; 6g Prot.; 4g Fat; 31g Carb.; 0 Chol.; 53mg Sod.; 6g Fiber.
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