As I’ve mentioned before on here, quinoa based dishes are my go-to for healthy, portable lunches. Not only is this quinoa dish healthy and flavorful, it’s also super cheap to make! I typically try to stick to the same combination: quinoa + extra protein (quinoa already has some protein, but I like to add more) + vegetables + dressing. Then you can add in the fun stuff like cheese, fresh herbs, fruit, nuts, etc. I usually just use raw veggies in my quinoa, but the thought of roasted vegetables sounded good this week in the cold weather! You can serve this warm, at room temperature, or cold.
I think roasted vegetables look so pretty!
Balsamic Roasted Vegetable Quinoa
1 cup quinoa, uncooked
1 zucchini, chopped
1 small eggplant, chopped
1 small red onion, chopped
15 oz. can low sodium chickpeas, drained and rinsed
1/2 cup fresh basil, roughly chopped
1/3 cup crumbled goat cheese
1/4 cup + 2 T. extra virgin olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
Salt & pepper to taste
Preheat oven to 400 degrees. Place zucchini, eggplant, and red onion on baking sheet and toss with 2 tablespoons (or more, if needed) of olive oil to coat. Sprinkle with salt and pepper and roast for 20 minutes, or until vegetables are tender. Meanwhile, cook quinoa according to package instructions. To make dressing, whisk together 1/4 cup olive oil, balsamic vinegar, garlic, and salt and pepper. Combine roasted vegetables, quinoa, and chickpeas in large bowl. Pour dressing over mixture and mix well. Top with fresh basil and goat cheese.