Roasted Veggie Medley with Quinoa and Balsamic Glaze

Ingredients

• 1/2 cup quinoa, rinsed
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 carrot, sliced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp dry oregano
• to taste salt
• to taste black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Toss zucchini, bell pepper, and carrot with 1 tbsp olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast 20 minutes, turning halfway.

3. 3

   While vegetables roast, cook quinoa in 1 cup water according to package instructions; fluff with a fork.

4. 4

   In a small saucepan, simmer balsamic vinegar until reduced by half, about 5 minutes.

5. 5

   Combine roasted vegetables with quinoa, drizzle with reduced balsamic and remaining olive oil, toss gently, and serve.