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Teriyaki Roasted Veggies with Quinoa


Truthfully, these veggies can go with just about any grain out there; quinoa, bulgur, farro, you name it. This simple but flavorful side is also great served cold as a salad if you have any leftovers. But don’t count on that…I didn’t!


Prepare the Roasted Veggies and Quinoa

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 minutes.
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.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis