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Quinoa with Roasted Eggplant and Squash

From 1,001 Low-Fat Vegetarian Recipes by Sue Spitler
4 servings (1 1/2 cup each)

Cooking time: 45 min

Vegetable cooking spray (optional)
1 small butternut squash, peeled and cubed
1 medium eggplant, unpeeled and cubed
2 medium onions, cut into wedges
2 large bell peppers, cut in thick slices
1 teaspoon dried rosemary
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
2 cups vegetable stock, or water
1 cup quinoa
salt and pepper, to taste

Spray foil-lined jelly roll pan with cooking spray. Arrange vegetables in a single layer on the pan. Spray vegetables with cooking spray (optional) and sprinkle with herbs. Roast at 425 degrees until vegetables are tender, 35 to 45 minutes.

Heat stock to boiling in medium saucepan; add quinoa. Reduce heat and simmer, covered, until quinoa is tender and stock absorbed, about 15 minutes. Combine quinoa and warm vegetables in serving bowl; season to taste with salt and pepper.

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