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Quinoa and Roasted Veggies (Gluten-free, Dairy-free, Vegan)

– Tuesday, August 13, 2013 –

What You'll Need

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 4 ears corn (or 2 cups frozen corn)
  • 2 chopped bell peppers (yellow, orange, or red)
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 cup quartered grape tomatoes
  • 1 chopped avocado
  • 1 cup black beans, rinsed and drained
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped cilantro

Instructions

Place quinoa in a fine-mesh strainer; rinse well under cold water.  Transfer to medium saucepan; add 2 cups water, 1/2 teaspoon salt.  Bring to a boil over high heat.  Reduce heat, cover, and simmer 15-18 minutes or until water is absorbed and quinoa is tender.

Meanwhile, cut kernels off 4 ears corn.  Heat 1/4 cup olive oil over medium-high heat in a large skillet.  Add corn and chopped bell peppers. Cook 10-12 minutes until tender and light brown, stirring occasionally.  Add quinoa.  Gently stir in tomatoes, avocado, and black beans.  

Combine lime juice, sugar, cumin, and black pepper in a small bowl.  Whisk in remaining 1 tablespoon olive oil until blended.  Pour over quinoa mixture, toss lightly to coat.  Sprinkle with cilantro.  Serve warm or chilled.

by Dr. Jill K. Mioduski

Dr. Jill grew up in North Muskegon, Michigan, a small town just off Lake Michigan. She has known she wanted to be an orthodontist since fourth grade!

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