Quinoa with Roasted Vegetables

***Susan's Note:  Quinoa is a seed full of protein, easy to cook (although messy if a toddler eats it).  After my friend Anya made this for me when I had my second baby, I tried it for myself and found it delicious!  My husband likes it with a little added oriental sauce from a jar (like General Tso's or Duck Sauce - just watch the MSG).   There are many variations including a cold salad here and a modified version of this recipe here.**

QUINOA Directions

You will need about 2 cups of liquid (water, vegetable broth or chicken broth) per 1 cup of quinoa.

1. Rinse quinoa in a mesh strainer if possible.

2. Put quinoa and cooking liquid in a medium pot and bring to a boil, then lower heat to simmer, cover and cook for 15 minutes.  Turn off heat and remove from heat.

ROASTED VEGGIE DIRECTIONS

1. Preheat oven to 425.

2. Chop a variety of veggies - whatever you wish.  I used baby carrots, onions, red bell pepper, yams, and yellow and green zucchini.  You want enough to be spread on a single layer on a large rimmed baking sheet / jelly roll pan.

3.  In a blender, puree the following as a marinade for the veggies:
     5-6 garlic cloves
     5 tablespoons olive oil
     1-2 lemons and a little bit of the lemon rind from one lemon
     sea salt and pepper to taste

4. Toss veggies in a large Ziploc bag with this marinade and then spread on baking sheet sprayed with cooking spray or coated with olive oil.

5. Bake at 425 degrees for at least 35 minutes.  Check on tenderness of veggies and add time if necessary.

Mix with quinoa and enjoy!