Quinoa with Roasted Veggies, Herbs, and Feta on New Day Northwest

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I got to go back on New Day Northwest on King5 to make one my my favorite dishes that I made on Food Network Star Kids – Quinoa with Roasted Veggies, Herbs, and Feta is so amazing, it turned some quinoa-hating producers into quinoa-lovers! In fact, they loved it so much they did a Facebook Live event to recreate my dish. They did so great!

Thank you New Day Northwest, and Margaret Larson, for having me! I had an amazing time.


Crazy Quinoa with Roasted Veggies
I call it CRAZY Quinoa because it's spelled QUNIOA but pronounced KEENWA. Crazy! I really really love this dish. It's got such good flavor! This goes well with grilled steak or grilled portobello mushroom...or by itself! My mom and I eat all the leftovers the next day. 😀 I hope you like it!
Roasted Veggies & Quinoa
  1. 3-4 cups of quiona cooked in chicken broth or vegetable broth, still warm
  2. 1 small eggplant peeled and 3/4-inch diced
  3. 1 red bell pepper 1-inch diced
  4. 1 yellow bell pepper 1-inch diced
  5. 1 red onion peeled and 1-inch diced
  6. 2 garlic cloves, crushed
  7. about ⅓ cup grapeseed oil
  8. 1 ½ teaspoons kosher salt
  9. ½ teaspoon freshly ground black pepper
  1. ⅓ cup freshly squeezed lemon juice (about 2 lemons)
  2. ⅓ cup good olive oil
  3. 1 teaspoon kosher salt
  4. ½ teaspoon freshly ground black pepper
To Assemble
  1. 4 scallions, minced
  2. ¼ cup pine nuts, toasted
  3. 15 fresh basil leaves cut into julienne, plus a few more for garnish
  4. ⅓ cup feta cheese, for sprinkling on top (optional)
  1. Preheat the oven to 425 degrees F.
  2. Toss the eggplant, bell peppers, onion, and garlic with the oil, salt, and pepper in a large bowl. Pour onto a large sheet pan, using two if needed so the vegetables are not crowded. Roast for 20-40 minutes, until brown on the edges, turning once with a spatula.
  3. For the dressing, combine the lemon juice, olive oil, salt, and pepper.
  4. Mix together the vegetables, quinoa, and dressing.
  5. Before serving, add the scallions, pine nuts, and basil. Check the seasonings. Serve at room temperature with the feta on the side as an optional topping.
Cook With Amber http://www.cookwithamber.com/

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