Quinoa with Roasted Vegetables and Olive-Mint Pesto

Quinoa with Roasted Vegetables and Olive-Mint Pesto

Ingredients

Serves 4

Quinoa

1 cup quinoa

1 tablespoon olive oil

2 cups water

Roasted Vegetables

1 medium zucchini, sliced into round

2 bell peppers (1 yellow and 1 red), cut into strips

1 small eggplant, cubed

1 ½ tablespoons olive oil

1 tablespoon fresh thyme (or 1 teaspoon dried)

Olive-Mint Pesto

1 sun-dried tomato

½ cup green olives, pitted

1 tablespoon capers

1 garlic clove

2 tablespoons fresh mint

¼ cup almonds

Juice of half lemon

Directions

Quinoa

Place quinoa into a fine-mesh strainer. Rinse thoroughly with cold water for about 2 minutes. Drain

Heat olive oil in a saucepan over medium-high heat. Add quinoa and toast for 1 minute, or until the water has evaporated.

Add 2 cups of water. Bring to a boil, lower to a gentle simmer, cover, and cook for 15 minutes. Remove from the heat and let stand for 5 more minutes covered.

Remove the lid and fluff the quinoa with a fork (you should see tiny spirals separating from the quinoa seeds).

Transfer to a large bowl and set aside to cool.

Roasted vegetables

Preheat oven to 425°F (220°C) and place a rack in the middle.

Place zucchini, bell peppers, and eggplant on a large baking pan. Drizzle with 1 ½ tablespoons of olive oil. Sprinkle the thyme and season with a pinch of salt and pepper.

Roast in the oven until vegetables are softened and caramelized, about 30 to 35 minutes. If using two baking sheets, rotate the pans halfway through.

Remove from the oven and set aside to cool.

Olive-Mint Pesto

Place all the ingredients in the bowl of a food processor. Pulse until smooth and creamy.

To assemble the bowl, add pesto to the quinoa and toss until quinoa is coated. Arrange roasted vegetables on top, sprinkle with a pinch of thyme, and serve!