Mmmm. I have been eating a lot of quinoa & roasted veggies lately. It’s an inexpensive, super quick and easy dish to make, and it’s big enough for two meals. So if you’ve been curious about trying quinoa, but haven’t been sure what to make, this recipe is the perfect starting point.
I use this recipe as a basic base, and then tweak it to my liking. The last time I made it, I went through the spice cupboard and starting smelling all the spices, adding the ones that smelled like they went well together to both the quinoa broth and balsamic dressing.
Sure, that’s a dangerous way to gamble with cooking, but in this instance I got lucky and it turned out deliciously for me.
My parents’ garden is producing a lot of zucchini, yellow squash, and rainbow carrots right now, and my parents have been giving us the veggies they can’t use. So I’ve been making this dish with those veggies instead of the ones it calls for in the recipe, and let me tell ya, it’s fantastic.
Do you have any yummy quinoa recipes to share? I’m always looking for new things to make with it.