Serves 4: Quinoa is relatively new to New Orleans cuisine, only appearing here about 30 years ago. Yet, this amazing seed is a featured part of cuisines across the world. On its own, quinoa is a complete protein with all nine amino acids. This particular dish comes from Peru and is as classic as it is easy to make. The oven does most of the work, bringing out the natural sweetness and flavors of the vegetables. Serve with a hearty green salad as a starter, or with a bowl of fresh cut fruit for dessert. Great for any night of the week.
Tools Needed: Knife, cutting board, mixing bowl, baking sheet, parchment paper
- 1 large red onion, diced large
- 3-4 carrots, peeled & diced
- 1 head of garlic, peeled
- Juice of 1 lemon, freshly squeezed
- 1 cup uncooked quinoa
- 1 large red bell pepper, diced
- 2 zucchini squash, diced large
- 2 Tbsp. olive oil
- Salt & pepper to taste
- 2 cups chicken broth, bouillon, or stock
Prepare the vegetables and put into a large bowl. Add the oil, salt & pepper, and mix until all vegetables are coated. Spread out onto a large baking sheet lined with parchment paper. Be certain to give the vegetables space so that they roast instead of steaming. Roast at 400 degrees for 40-50 minutes, or until all vegetables begin to brown and caramelize around the edges.
While the vegetables are roasting, cook the quinoa. Be certain to rinse the quinoa before cooking! Rinsing removes a substance called saponin that will make the quinoa bitter if not removed. Cook until done. If desired, mix in a teaspoon of butter or oil and a dash of seasonings. Serve with the vegetables.
Variations: Feel free to sprinkle freshly-cut herbs over the meal before serving, or season the vegetables with dried seasonings before roasting.
Nutritional Facts: per serving-233 calories – 7g fat – 28g carbohydrates (4.5g sugars,5.6g fiber) – 154 mg sodium ~ 7.4g protein