Quinoa aux légumes rôtis (version arc-en-ciel !)

Ingrédients

• 1 cup white quinoa (uncooked)
• 1 lb. bunch asparagus
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 small red onion
• 1 pint grape tomatoes
• 1-2 cups fresh baby spinach
• 2-3 Tbsp. fresh basil
• 2 Tbsp. balsamic vinegar
• 2 cloves garlic, minced
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt

Préparation

1. 1

   Preheat oven to 425°F (218°C). Line a large baking pan with parchment paper (or Silpat).

2. 2

   Remove the tough, woody ends from the asparagus and discard. (I gently bend the spears so they naturally break where the tough part begins.) Then cut the spears into about 1 to 1.5-inch pieces. Place on baking pan.

3. 3

   Dice the bell peppers and red onion into small, bite-sized pieces and place on the pan. Add the grape tomatoes. Salt the veggies if desired, or add other seasonings if you wish. (I roast them oil-free, but you can add a small drizzle of oil.)

4. 4

   Place in the oven. Roast for about 25 minutes, or until the tomatoes have blistered and veggies are desired tenderness.

5. 5

   While veggies roast, cook the quinoa: Place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 1/2 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 20 minutes until fluffy.

6. 6

   In a small bowl, combine all dressing ingredients and set aside.

7. 7

   When quinoa is done cooking, immediately place in a large bowl and toss with the spinach. (The heat from the quinoa will lightly wilt the spinach.)

8. 8

   Then add the dressing, roasted vegetables, and fresh basil (thinly sliced). Gently stir to combine.