Rainbow Roasted Vegetables with Quinoa

Vegan, gluten-free


1 cup dry quinoa

12 oz. cherry tomatoes

12 oz. asparagus

1/2 large red onion

2 bell peppers

Baby spinach, a few large handfuls

Drizzle of olive oil

Salt to taste

{For the dressing}

1 Tbsp. balsamic vinegar

2 garlic cloves, minced

1/2 tsp. dried basil (or fresh if you have it)

2 tsp. olive oil


Preheat oven to 425.

Cut asparagus into 2 inch pieces, and cut bell peppers and onion into 1 inch squares. Place on a large baking sheet. Add cherry tomatoes, and toss all veggies with olive oil to coat, then some salt.

Place in oven and roast for 20-25 minutes.

Meanwhile, rinse and drain quinoa. Cook according to package directions.

In a small bowl, whisk together all ingredients for the dressing and set aside.

When quinoa is done cooking, immediately place in a large bowl and toss with spinach. (The heat from the quinoa will lightly wilt the spinach.)

Pour dressing over quinoa and mix well to thoroughly combine. Add roasted vegetables, stir.

From thegardengrazer.com