Quinoa with Roasted Vegetables (Rainbow-Style!)

This vibrant dish features fluffy quinoa and colorful veggies roasted to perfection, then tossed in a garlic-balsamic dressing. It's nutrient-dense, easy to prepare, and great made in advance!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 425°F (218°C). Line a large baking pan with parchment paper (or Silpat).
2. 2Remove 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. 3Dice 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. 4Place in the oven. Roast for about 25 minutes, or until the tomatoes have blistered and veggies are desired tenderness.
5. 5While 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. 6In a small bowl, combine all dressing ingredients and set aside.
7. 7When 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. 8Then add the dressing, roasted vegetables, and fresh basil (thinly sliced). Gently stir to combine.