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Quinoa with Roasted Vegetables

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Recipe By Chef Amy Kunkle, owner Food for All Market

This is a quick, healthy, delicious gluten-free meal or side dish.



  • 2 cups of organic quinoa
  • 2 cups of water
  • ½ teaspoon salt
  • Oven roasted vegetables


    1. Optional: Soak the quinoa for 5 min. in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste.
    2. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer. Drain quinoa well in the strainer, transfer to the cooking pot, add 2 cups water and ½ teaspoon salt if desired.
    3. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer. Cook for 15 minutes.
    4. Roast whatever vegetables you have in on hand and toss the veggies with the cooked quinoa. Add sea salt and black pepper.
Photo by Flicker user trpnblies7 / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

2 Responses to Quinoa with Roasted Vegetables

Photo by Flicker user mollycakes / CC BY-NC 2.0

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