posted by RisaG 10-09-98 8:02 AM
Roasted Vegetable and Quinoa Salad
Ingredients:
2 cups (one 18 1/2-oz. can) vegetable stock
2 cups quinoa
2 Tbs. garlic oil or olive oil
4 to 6 cloves garlic, minced
1 medium red onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 fennel bulb, diced
2 medium zucchini, diced
1 medium eggplant, diced
1 tsp. chopped fresh marjoram
4 roasted red bell peppers (about 1 1/2 cups jarred)
2 large tomatoes, chopped
Juice of 1 lemon or to taste
Preparation:
Preheat oven to 400 degrees.
While dicing vegetables, heat vegetable stock to a simmer.
In a 2-quart casserole or baking dish, combine stock with quinoa; mix well.
Cover and bake 20 minutes, until stock is absorbed.
Meanwhile, in a large nonstick skillet or Dutch oven, heat oil.
Add garlic, onion, carrots, celery and fennel; sauté 2 minutes.
Add zucchini, eggplant and marjoram. Cook slowly until vegetables are
crisp-tender, about 2 minutes.
Add cooked vegetables, roasted peppers, tomatoes and lemon juice to
quinoa; mix well. Serve at room temperature.
Makes 10 servings.
Per Serving: 192 Cal.; 6g Prot.; 4g Fat; 31g Carb.; 0 Chol.; 53mg Sod.; 6g Fiber.