Roasted Vegetable Quinoa Pilaf Recipes

Steps:

• Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Steps:

• Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
• Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
• Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Steps:

• Preheat the oven to 400 degrees F.
• Prepare the quinoa according to the package directions. Set aside to cool.
• In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
• Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
• Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
• Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
• To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.

Steps:

• Preheat oven to 400°F Scrub beets. Place each beet on a piece of foil large enough to wrap it well. Drizzle a bit of olive oil on each beet & wrap. Place foil wrapped beets on a baking tray & roast for 1 hour 15 minutes. Let cool a bit, unwrap, cut off top & stem, peel. Cut beets into large dice while still on foil. Sprinkle with kosher salt.
• Line a large baking tray with Reynold's Wrap foil. Place cut up zucchini & red bell pepper on tray. Drizzle with olive oil. Roast for just 15 minutes - this softens the vegetables so they are not raw without softening them too much. Remove from oven & sprinkle with kosher salt.
• Combine cooked quinoa & cooked black beans. Add minced shallot, garlic, jalapeno, lemon zest & oregano. Stir well. Add roasted vegetables. Stir well.
• Combine extra virgin olive oil, lemon juice & about 1/2tsp salt. Whisk well. Pour over pilaf & stir very well to combine. Add parsley & stir well one more time.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F. Spread cauliflower, Brussels sprouts, carrots and parsnips in an even layer on a large sheet pan; drizzle with 3 tablespoon oil. Season liberally with salt and pepper and toss to coat. Bake about 20 minutes or until golden and tender, turning vegetables once halfway through baking time. Meanwhile, heat 1 tablespoon oil and butter in a large saucepan over medium-high heat; add onion. Season lightly with salt and pepper and cook until soft, stirring often. Add quinoa, stir 3 minutes. Add 2 cups broth. When mixture comes to a boil, reduce heat, cover and simmer 10 to 15 minutes, or until liquid is absorbed. Add roasted vegetables and bacon to cooked quinoa and stir gently until combined. Stir in parsley and serve.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.
• Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.

Steps:

• Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
• In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

Steps:

• Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool., Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.