Ingredients:
1 tablespoon olive oil
2 cups butternut squash, peeled and cubed
4 plum tomatoes, cut into chunks
2 small onions, cut into thin wedges
1 tablespoon cooking oil or 1 tablespoon olive oil
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 1/2 teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed
1/4 teaspoon pepper
6 garlic cloves, with skin
1 1/2 cups quinoa
1 (14 1/2 ounce) cans vegetable broth or 1 (14 1/2 ounce) cans reduced-sodium chicken broth
1 1/4 cups water
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.