Ingredients
1 cup quinoa
2 cups vegetable broth
1 large sweet potato, peeled and diced
2 medium carrots, peeled and diced
1 red bell pepper, seeded and diced
1 yellow onion, diced
4 garlic cloves, minced
1/4 cup TAO Milanese Gremolata Olive Oil
2 tablespoons TAO Neapolitan Herb Balsamic Vinegar
Salt and pepper, to taste
Fresh parsley or basil, chopped, for garnish
Directions
Preheat oven to 400°F.
Rinse the quinoa and place it in a pot with the vegetable broth. Bring to a boil, reduce heat, cover, and cook until the quinoa is tender about 20 minutes.
Meanwhile, in a large bowl, mix the sweet potato, carrots, bell pepper, onion, garlic, olive oil, balsamic vinegar, salt, and pepper.
Transfer the mixture to a baking sheet and bake for 25-30 minutes or until the vegetables are tender and lightly browned.
Stir the cooked quinoa into the roasted vegetables and season to taste.
Serve warm or at room temperature, topped with chopped parsley or basil.