Roasted Veggie Quinoa
I made this Roasted Veggie Quinoa recipe the other day as a way to use all the delicious fairytale eggplants I've been buying at the farmer's market. They're so cute and colorful; how can you resist?! I brought it to a women's church function, and had several requests for the recipe. It's very simple!
After slicing the miniature eggplants in dowels or circles, I tossed them in a bowl with olive oil and balsamic vinegar, and then put them on two sheet pans with red bell peppers, cherry tomatoes, and red onions. I roasted all these vegetables until they were tender and a little charred. I then mixed them with cooked quinoa (any whole grain can work) and finished with a little more balsamic vinegar, salt and pepper. That's it!
The key is the type of vegetables used. Baby fairytale eggplants are crazy good in combination with juicy, carmalized tomatoes and flavorful, roasted red onion. When fairytale eggplants and tomatoes are out of season, just skip them or use another vegetable like mushrooms. Always use red onions, though. They add a sweet caramelized flavor from the roasting that makes this recipe good every time. Enjoy!