Toasted Quinoa Pilaf with Roasted Vegetables

This is a terrific side for any meat. We've enjoyed it with several, including steak, chicken, and pork.

Ingredients

1. 2 zucchini, diced
2. 2 squash, diced
3. 1 med onion, diced
4. 1 red bell pepper, diced
5. 1 yellow bell pepper, diced
6. 1 bell pepper, diced
7. 1 T EVOO
8. 2 T shallots, finely chopped
9. 6 cloves garlic, minced (1 T prepared)
10. 1 T EVOO
11. 2 c quinoa*, rinsed & well drained
12. 3 c reduced-sodium chicken broth
13. 1.5 tsp fresh thyme, chopped or 1/2 tsp dried
14. Kosher salt
15. Fresh ground black pepper

Directions

1. In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
2. Carefully stir in quinoa. Cook and stir about 5 min or until quinoa is golden brown.
3. Carefully stir in broth and thyme. Bring to boiling; reduce heat.
4. Cover and simmer 20 min or until quinoa is tender and fluffy.
5. While quinoa is simmering, roast vegetables in pan with oil until tender and carmelized.
6. Stir together. Season to taste with salt & pepper.

Nutrition facts per serving (excluding vegetables): 125 Cal, 3 g fat (0 sat), 0 mg cholesterol, 169 mg sodium, 21 g carbo, 2 g fiber, 4 g prot

*NOTE: Look for quinoa in the health food/grains section of your local grocery store, at a health food store, or at a large supermarket. You may substitute barley. Cut cooking time in half.