Thursday, October 21, 2010

Quinoa with Roasted Vegetables

from The Get Real Plan Cookbook

This fantastically fast dish combines the health benefits of the whole grain, quinoa, with a variety of colorful, fresh vegetables.  Use as a side dish with broiled salmon, or as a main dish for a lighter, vegan meal. 

2 cups Quinoa, rinsed
1 small eggplant
1 red pepper
1 zucchini
2 tablespoons Extra Virgin Olive Oil
Sea Salt

Chop eggplant, peppers and zucchini.  Coat lightly with olive oil and salt.  Roast all vegetables at 450 degrees for 25 minutes.  While vegetables are roasting, bring 2 cups quinoa with 4 cups water to boil.  Cover and lower heat to low, cooking for 20 minutes.  Fluff quinoa with a fork and top with roasted veggies.

Why It's Better:

Quinoa (pronounced keen-wah) is a whole grain that is very low in gluten and easily digested.  It is high in protein and has a light, fresh taste and texture. 

Red peppers are packed with antioxidants, which protect your body from free radicals.  They are easier to digest and have more health benefits than green peppers, which in reality are simply unripe.

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