1. Combine all marinade ingredients in a medium bowl and mix well. Add vegetables and toss to coat.
2. Marinate at room temperature for two to three hours.
3. Preheat oven to 400°F (200°C).
4. Using a slotted spoon, remove veggies from the marinade, taking care to drain well.
5. Place the vegetables on a baking sheet that has been lightly greased with cooking spray.
6. Place the baking sheet in the oven and bake for 25–30 minutes, tossing halfway through the baking time.
7. Meanwhile, combine the water and rinsed quinoa with 1/2 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat, cover, and cook for 15
8. Once the quinoa is cooked, fluff with a fork and place in a large serving dish.
9. Add roasted vegetables to quinoa and toss to combine.
10. Top with toasted slivered almonds and feta cheese (if using). Serve warm or chilled.
Quinoa will still retain its texture, flavor, and health benefits even once frozen. To make this dish a bit easier to prepare, cook up a several batches of quinoa and divide evenly. Once cooled to room temperature, place each portion in an airtight ziplock bag and freeze for up to one month. Thaw overnight in the refrigerator for one less step the next time around.
Millet was a really good substitute for the quinoa. Also,
They say to prepare the millet with butter, so that was an interesting addition.
This is one of those excellent recipes that you can make ahead and have it be available all week long. Thank you!
Keep Separate If I will be serving this Friday night, do I keep the quinoa separate from the vegetables until right before?
You could but I think the veggie flavors infuse Better if they are together for part of the time .