We recently spoke of some tasty and healthy recipes from our very own health food aficionado, Monica Chen. This installation of recipes for Quinoa will be sure to please, as it certainly does here on the Outward Bound Costa Rica base. Having spent many months in the region of South America where Quinoa comes from, Monica is well versed on this versatile food and is always happy to share a recipe. Here is one recipe that was enjoyed by the folks here at Outward Bound Costa Rica!

Roasted Vegetable Quinoa

Ingredients:

3-5 small yellow potatoes, cut into bite-size pieces
1 large red onion, bite sized
1 cup broccoli florets
1 cup eggplant
2 parsnips, bite sized
1 cup mushrooms, sliced
1/4 cup soy sauce or tamari
1/4 cup balsamic vingear
1/2 cup olive oil
1 clove garlic, minced
2 tablespoons brown sugar
ground black pepper, to taste
2 cups vegetable stock
1 cup quinoa

Directions:

1. Preheat the oven to 400 degrees F. Spread the vegetables onto a baking sheet.

2. Mix together the soy sauce, vinegar, oil, garlic, sugar and pepper in a small bowl and drizzle evenly over the vegetables, coating as many as possible.

3. Cook the vegetables for about 1/2 hour-45 minutes, or until they are a light golden brown and a little crispy on the edges.

4. Meanwhile, bring vegetable stock to a boil. Stir in the quinoa, turn down the heat and cook at a light simmer for 20-25 minutes.

5. Once the vegetables and quinoa are done, gradually fold the vegetables together with the quinoa in a large bowl.

Makes: About 4 servings, Preparation time: 10 minutes, Cooking time: 30-45 minutes