Quinoa with Roasted Veggies and

Lemon Herb Vinagrette

My first try at quinoa was a few years ago when it was revealed that quinoa is Kosher for Passover. So easy to make and hard to mess up. Like a sponge it takes on the flavors you incorporate with it. This is not only the first dish I developed using quinoa, it is also the first dish I demonstrated a few years ago at my Synagogues Taste Of Passover.

I incorporated a combination of roasted vegetables with a variety of flavors and textures, and coated it with a light fresh lemony vinaigrette. This is a great dish to make ahead, you can serve it hot, cold or room temperature.

Ingredients:

2 cups quinoa

1 bulb fennel chopped 1/2" cubes

1 1/2 cups grape tomatoes halved lengthwise

1 orange or yellow pepper chopped 1/2" cubes

3 or 4 scallions chopped on the bias greens and white

olive oil

salt & pepper

Vinaigrette:

1/3 cup olive oil

lemon zest, 1 small or 1/2 large lemon

juice of 1/2 large or 1 small lemon

2 cloves fresh garlic grated

3 tablespoons apple cider vinegar

1/3 cup fresh cilantro chopped

salt & pepper

Preheat oven to 425°

Place chopped veggies on olive oil greased cookie sheet. Toss with olive oil so veggies are lightly coated and sprinkle with salt and pepper. Roast for 45 minutes or until veggies are tender and starting to get browned off.

Bring water to a boil with a tablespoon of salt and a tablespoon of olive oil. Add quinoa to water and lower to a simmer. cook covered for 15 minutes or until water is absorbed.

Whisk together all the vinaigrette ingredients, the olive oil lemon zest, lemon juice grated garlic apple cider vinegar, salt and pepper. add chopped cilantro.

In a large bowl while quinoa is still warm fluff quinoa, add roosted veggies, scallions and vinaigrette. Serve warm, cold or room temperature.

Enjoy!!