Delicious roasted vegetables plus flavorful blue cheese tossed with quinoa makes for a tasty and nourishing side dish or light meal
Roasted vegetables are my favorite things on Earth. I could eat roasted vegetables every day, and pretty much every vegetable tastes good roasted. Ok, so not celery but every other one I can think of is delicious.
They're basically person. Roasted vegetables are simple to make.
They taste great, and it's super easy to eat a lot of vegetables in one sitting since the vegetables cook down so much. You can add them to so many things to improve the taste and nourishing benefits... grilled cheese, salsa, sauce, soup, and hummus.
I mean I love salads, but I don't want to eat one every day. Salads that don't involved lettuce but have lots of veggies are fab. Roast your vegetables then add them to your quinoa and you have a filling side dish or even a tasty light meal.
You'll start by roasting your veggies. While those veggies are roasting, you will cook the quinoa. Once those are both done, you toss them together and let them cool a little bit. Add in some blue cheese and green onion for extra flavor, and you have a tasty little side dish.
It's also great served with grilled chicken.
If you happen to not love blue cheese, then feta or goat cheese would both be great substitutes. Also, feel free to improvise on the veggies you use. Bell peppers & mushrooms are two of my favorite vegetables to roast. They would be quite tasty in this dish, but I just didn’t have any in my kitchen at the time. And if you’re feeling extra nutritious, you could toss in a few extra veggies! (Just up your olive oil and salt to keep them flavorful)
Fun fact: this keeps in the fridge for a few days, so you can snack on it all week.
Roasted Vegetable Blue Cheese Quinoa
Ingredients
- 1 pint cherry tomatoes halved
- 1 large onion roughly chopped
- 3 cloves garlic chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 cup quinoa
- 2 cups water or chicken broth or vegetable broth
- 2 tablespoon rice wine vinegar
- 1 green onion chopped
- ½ cup crumbled blue cheese {about 2 ounces}
Instructions
- Preheat the oven to 400*F. Line a baking sheet with foil for easier clean-up.
- Toss the tomatoes, onion, garlic, olive oil, and salt onto the baking sheet. Transfer to oven and roast for 25-35 minutes, stirring half way through cooking, until vegetables are roasted & golden brown.
- Meanwhile, bring the water or broth & quinoa to a boil in a medium pot. Cover and reduce heat to low. Cook for 15 minutes. When done, remove from heat.
- Toss together the cooked quinoa and roasted vegetables. Let cool for about 10 minutes. Stir in vinegar and green onion. Fold in blue cheese.
- Can be served at room temperature or cold. Keep in the fridge for up to 4 days.
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