| | Directions | | In a medium-sized saucepan, bring water to a boil. Add quinoa. Reduce heat to medium, cover and cook about 15 minutes, or until all the water has been absorbed. Remove from heat and let cool about 10 minutes. Fluff gently with a fork to separate the grains and set aside. Quinoa will yield about 6 cups of cooked grain. Preheat oven to 425°. Pour oil into a 9x13 inch roasting dish. Add cut up potatoes, garlic, zucchini, onions, carrots and bell pepper. Season with rosemary, salt and pepper. Cover loosely with foil. Roast for 30 minutes. Uncover, stir vegetables and add raisins. Roast uncovered for another 5 minutes. Remove pan from oven. Stir in cooked quinoa. Serve hot. |
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Servings: 8
|  | | Ingredients | | - | | 1 1/2 cups quinoa |
| - | | 3 cups water |
| - | | 1/4 cup oil |
| - | | 6 red potatoes, cut into quarters (small) |
| - | | 2 cloves garlic, pressed |
| - | | 3 zucchini, cut into 1/2 inch slices (medium) |
| - | | 1 onion, halved and sliced (large) |
| - | | 2 carrots, peeled, cut into 1/4 inch diagonal slices (medium) |
| - | | 2 green bell peppers, seeded, cut into coarse chunks |
| - | | 1 teaspoon dried rosemary |
| - | | 1/2 teaspoon sea salt |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1/3 cup raisins |
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