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Finest Chef: Roasted Veggie Quinoa


2 large red peppers, large diced
3 small zuchinnis, large diced
1 very large or 2 medium onions, large diced
3 tablespoons olive oil
salt and pepper to taste
2 cups quinoa
4 cups water
1 tablespoon olive oil
salt and pepper to taste


Preheat oven to 450°. Combine diced vegetables in a large bowl and
toss with olive oil, salt and pepper. Spread evenly on a parchment
lined baking sheet large enough to accommodate the vegetables. Roast
uncovered until slightly charred at the tips, about 40 minutes.
Meanwhile, prepare the quinoa. If the quinoa is not pre-rinsed, place
in a fine mesh sieve and rinse well under cold water.
Transfer quinoa to a deep skillet over medium-high heat. Add the
water, oil, salt and pepper. Mix and bring to a simmer. Cover and
allow to simmer until all of the water is absorbed, about 20 minutes.
*Lower heat will result in mushier quinoa, higher heat will result in
quinoa with a bit of a bite to it. I prefer the latter and cook over a
medium-high flame the entire time.*
Remove from flame but do not uncover the skillet. Allow the quinoa to
steam in the covered skillet for 10 minutes. Uncover and fluff with
fork. Top quinoa with roasted veggies and serve layered or mixed.