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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
Baked quinoa mixed with oven-roasted vegetables and a lemon vinaigrette. This is a versatile recipe that can be used as a warm side dish or served as salad at room temperature.
1 cup Pereg Ouinoa
1 and 3/4 cups water
1/2 teaspoon oil, such as Manischewitz Grapeseed Oil
1/4 teaspoon salt
1 zucchini
1 summer squash
1/4 butternut squash
1 bell pepper
1 purple onion
2 tablespoons oil, such as Manischewitz Grapeseed Oil
1 teaspoon salt
1 tablespoon Gefen Lemon Juice
1/2 to 3/4 teaspoon salt
1/8 to 1/4 teaspoon Pereg Black Pepper
Preheat oven to 400 degrees Fahrenheit. Combine ingredients for quinoa in a loaf pan. Bake covered for 25 to 30 minutes.
Dice the vegetables. Add oil and salt. Bake covered on 400 degrees Fahrenheit for 30 minutes. Increase temp to 475 degrees Fahrenheit, uncover and bake another 30 minutes.
Mix quinoa with roasted vegetables and add lemon juice, salt, and pepper. Mix and enjoy!
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