This is a very versatile recipe. The veggies and the herbs can be changed to suit your taste, but after a lot of trial and error I find this exact combination to be outstanding! You can use any color quinoa, but I prefer red mainly for the color. This is a great side dish for almost any meal, and can even stand on its own as a lunch. I personally love it paired with roasted chicken and then I eat the leftovers for lunch the next day!
-Ashley Pippin (Wolff)
- 1 large eggplant, peeled & cubed (¾ in)
- 1 large red onion, roughly chopped
- 2 zucchini, halved lengthwise & sliced ½ in thick
- 1 lb. white mushrooms (or baby bellas), halved or quartered, depending on size
- 2 cloves garlic, minced
- 1 tsp. finely chopped fresh thyme
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped fresh oregano
- 2 Tbsp. olive oil
- About 1½ tsp. kosher salt
- Pre-heat oven to 425˚
- Place all ingredients in a 9x13 baking dish (I use glass) and toss thoroughly
- Bake for roughly 30 minutes, stirring every 10 minutes
- Prepare quinoa while veggies are roasting
- Remove veggies from oven and let sit for about 10 minutes (veggies will continue to soften during this time)
Quinoa: Prepare 1 serving of quinoa (1 cup quinoa + 2 cups broth) according to the instructions on package but use chicken broth (or vegetable broth) instead of water. I add a pinch of salt as well. Butter/oil is not necessary for this recipe but may be added id desired. Be sure to RINSE the quinoa thoroughly before cooking. Red quinoa takes a bit longer to cook than white.
- Serve veggies atop quinoa or mix together. I prefer to avoid mixing in the excess liquid from the cooked veggies but I don’t drain them. I scoop the veggies out of the baking dish and stir into the quinoa.