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![\"Quinoa\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/Quinoa.jpg?resize=640%2C499&ssl=1\")
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Quinoa is touted as a “supergrain” although technically it’s a seed and not a grain. Who cares? It’s high in protein and iron, doesn’t take that long to cook, and<\/em> it’s my side dish of the week!\u00a0I rounded up some of the vegetables leftover in my fridge – a couple of carrots, a stray zucchini, a handful of mushrooms, asparagus, and a red pepper. I cut them up into fairly small pieces, and roasted them in the oven. If you make a big batch, you’ll have lunch – or in my case, breakfast the following day.<\/p>\n 1. Preheat your oven to 425\u00ba, line a baking sheet with parchment paper. Toss cut up vegetables in a bowl with 2 tablespoons of olive oil and a tablespoon of Herbs de Provence. Spread in a single layer on the baking sheet and bake for 30 minutes, stirring halfway through.<\/p>\n 2. Rinse quinoa under cold water for five minutes. Place quinoa and chicken stock in a saucepan, bring to a boil, and simmer for 20 minutes. Remove from heat, cover let sit for 5 minutes, and fluff with a fork.<\/p>\n 3. Combine quinoa and roasted vegetables in bowl, squeeze half a lemon and drizzle with remaining olive oil. Season with salt and pepper. Serve warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":" Quinoa is touted as a “supergrain” although technically it’s a seed and not a grain. Who cares? It’s high in protein and iron, doesn’t take that long to cook, and it’s my side dish of the week!\u00a0I rounded up some … Continue reading \n
![\"RoastedVegetables\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/RoastedVegetables.jpg?resize=448%2C336&ssl=1\")
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