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Quinoa with Roasted Eggplant and Squash Recipe

Quinoa with Roasted Eggplant and Squash Recipe

4 servings



1 small butternut squash, peeled, seeded, cubed

1 medium eggplant, unpeeled, cubed

2 medium onions, cut into wedges

2 large red or green bell peppers, thickly sliced

Vegetable cooking spray

1 1/2 teaspoons dried Italian seasoning

2 cups reduced-sodium vegetable broth

1 cup quinoa

Salt and pepper, to taste


Arrange vegetables in single layer in a lightly greased aluminum foil-lined jelly roll pan. Spray vegetables with cooking spray, sprinkle with herbs. Roast at 450 degrees until vegetables are tender, about 30 minutes.


While vegetables are roasting, heat broth to boiling in medium saucepan, add quinoa. Reduce heat and simmer, covered, until quinoa is tender and broth absorbed, about 15 minutes. Combine quinoa and vegetables, season to taste with salt and pepper.

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