Quinoa with Roasted Vegetables

Although I am a foodie and will try a little of anything, for the last year I have been primarily vegetarian.  Often when I cook for my family I just avoid the meat on the side.  I discovered quinoa about the same time I started changing the way I was eating and it has become of favorite of mine and my family’s. Full of vitamins and so versatile, you can make it sweet or savory and it is a healthy replacement for rice.

Begin by roasting some of your favorite vegetables.  This time I used cauliflower, sweet potato, butternut squash, grape tomatoes, onion and garlic.  Cut/break them into similar size pieces so they cook evenly.  Toss with some olive oil and salt.  Place on cookie sheet and roast in a 400 degree oven for about 40 minutes or until browned and tender.

Meanwhile, cook Quinoa according to package directions.

Remove quinoa from heat and vegetables from the oven.  Mix together in a large bowl.

Now another thing I have fallen in love with is balsamic vinegar.  When I go to fairs, food shows and such, I keep my eye out for interesting oils and vinegars.  This is one of my favorites!

After mixing the quinoa  and vegetables, drizzle some balsamic, then salt and pepper to taste.

This is delicious cold or room temperature.