Rainbow Roasted Vegetables with Quinoa


1 cup quinoa

12 oz. cherry tomatoes

12 oz. asparagus

1/2 large red onion

2 bell peppers

Baby spinach, a few large handfuls

Olive oil

Kosher salt/pepper

{For the dressing}

1 Tbsp. balsamic vinegar

2 garlic cloves, minced

1/2 tsp. basil

3 Tbsp. 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 kosher salt/pepper.

Place in oven and roast for 20-25 minutes.

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

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.)

Whisk together the 4 ingredients for the dressing, and add to quinoa. Mix well to thoroughly combine. Add roasted vegetables, stir.

From thegardengrazer.com