Ingredients
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1 tablespoon olive oil
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2 cups butternut squash, peeled and cubed
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4 plum tomatoes, cut into chunks
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1 tablespoon cooking oil or 1 tablespoon olive oil
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
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1 1/2 teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed
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1/4 teaspoon pepper
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6 garlic cloves, with skin
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1 1/2 cups quinoa
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1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can reduced-sodium chicken broth
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1 1/4 cups water
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2 small onions, cut into thin wedges
Instructions
- Preheat oven to 400 degrees.
- Line a 15x10x1 inch baking pan with foil; spray foil with oil.
- Spread squash, tomatoes and onion on foil. Drizzle vegetables with oil. Sprinkle with thyme, savory and pepper.
- Place garlic cloves to one side of foil-lined pan.
- Bake in 400 degree oven for 20 minutes.
- Remove garlic from pan. Set aside to cool.
- Bake remaining vegetables for 15 to 20 min more or until tender.
- Meanwhile, thoroughly rinse guinoa. Drain.
- In saucepan combine broth and water. Bring to boil.
- Stir in quinoa. Return to boil.
- Reduce heat to low. Simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
- Squeeze softened garlic from each clove. Discard skin. Stir in garlic into quinoa.
- Add roasted vegetables to quinoa mixture. Toss gently to combine.