Quinoa Pilaf With Roasted Vegetables #rsc

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• reynolds wrap foil
• 3 medium beets (with some stem still attached)
• olive oil
• 1 cup black beans, cooked in salted water until just soft & drained
• 1 cup quinoa, cooked in 2 c vegetable stock
• 1 medium zucchini, cut into large 1-inch dice
• 1 large red bell pepper, cut into large 1-inch dice
• 2 tablespoons minced shallots
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapenos
• 1 lemon, grated zest of
• 2 tablespoons fresh oregano
• 1/4 cup extra virgin olive oil
• 1 lemon, juice of
• kosher salt
• 1/2 cup minced fresh flat-leaf italian parsley

Recipe

• 1 preheat oven to 400°f scrub beets. place each beet on a piece of foil large enough to wrap it well. drizzle a bit of olive oil on each beet & wrap. place foil wrapped beets on a baking tray & roast for 1 hour 15 minutes. let cool a bit, unwrap, cut off top & stem, peel. cut beets into large dice while still on foil. sprinkle with kosher salt.
• 2 line a large baking tray with reynold's wrap foil. place cut up zucchini & red bell pepper on tray. drizzle with olive oil. roast for just 15 minutes - this softens the vegetables so they are not raw without softening them too much. remove from oven & sprinkle with kosher salt.
• 3 combine cooked quinoa & cooked black beans. add minced shallot, garlic, jalapeno, lemon zest & oregano. stir well. add roasted vegetables. stir well.
• 4 combine extra virgin olive oil, lemon juice & about 1/2tsp salt. whisk well. pour over pilaf & stir very well to combine. add parsley & stir well one more time.
• 5 enjoy!