Roasted Vegetables with Quinoa

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I tend to roast vegetables more in the winter.  I love the smell of the sweet vegetables sizzling in the hot oven while the frigid snow continues to fall outdoors.  This warm salad incorporates roasted veggies with red quinoa, garbanzo beans, and a tomato herb garlic dressing.  As written, it is vegan.  But if you must, do add a bit of cheese.  Since we are traveling the Mediterranean way with the listed ingredients, a salty feta would be a wonderful complement.  For dinner, I actually served this as a dip with tortilla chips along with a grilled cheese sandwich.  For lunch tomorrow, I plan to add a handful of finely chopped kale to make this a healthy and hearty bowl of super food.  If you are short on time, you can easily substitute a nice bottled salad dressing – I imagine a balsamic vinaigrette or a light lemon based dressing would both be fantastic.  Many blessings to you as we quickly approach spring together!



Roasted Vegetables with Quinoa
  • 3 tablespoons olive oil
  • 1 small head garlic, unpeeled, top third cut off to expose tops of cloves
  • 1 large zucchini, cut lengthwise into 4 slices
  • 3 cups cooked red quinoa
  • 1 cup cooked garbanzo beans
  • 1 red bell pepper, charred, peeled, seeded, and diced
  • 1 poblano chile, charred, peeled, seeded, and diced
  • ½ cup kalamata olives, chopped
  • 2 plum tomatoes, 1 diced
  • 1 tablespoon red-wine vinegar
  • Juice of 1 lemon
  • Several fresh basil leaves
  • Several fresh rosemary needles
  • Large pinch red pepper flakes
  • Salt & Pepper to taste
  1. Preheat oven to 375 degrees
  2. Put about 2 tablespoons olive oil in blender. Rub remaining oil on garlic and zucchini and place on a non-stick baking sheet in oven for 25 minutes. Remove zucchini from oven and set aside to cool before dicing. Continue roasting the garlic for 15 minutes.
  3. In blender, squeeze the garlic flesh out of skin and combine with the olive oil, the second tomato, vinegar, lemon juice, basil, rosemary, red pepper flakes, salt & pepper. Buzz until smooth.
  4. In a large bowl, mix the quinoa, zucchini, garbanzo beans, red pepper, poblano, olives, diced tomato, and dressing. Good served warm but even better the next day so the flavors have time to marry!

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