Quinoa with Roasted Vegetables
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.