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ROASTED BEETS AND VEGGIES OVER QUINOA

Active Time : 1 Hour 10 Minutes
Total Time : 1 Hour 10 Minutes
Serves : 6
INGREDIENTS
  • 4 4 beets = about 1 pound red beets, peeled, cut into 1/2-inch pieces
  • 3 3 carrots = about 8 ounces medium carrots, cut into 1/2-inch slices
  • 1 1 fennel bulb = about 1 pound fennel bulb, cut into 1/2-inch pieces
  • 1 large red onion, cut into 1/2-inch pieces
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon dried oregano, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 tablespoon balsamic vinegar
  • 1-1/2 cups white quinoa, uncooked
  • 1 can (14 oz each) vegetable broth
  • 1 or try hunt's® organic can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 tablespoon finely chopped garlic
DIRECTIONS

Preheat oven to 400°F. Toss together beets, 1 tablespoon olive oil, 1/4 teaspoon oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper in medium bowl. Spread mixture in a single layer on shallow baking pan; set aside. Toss together carrots, fennel, onion, remaining 2 tablespoons oil, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper in large bowl. Spread mixture in single layer on another shallow baking pan.

Bake 40 to 45 minutes or until tender, rotating pans and turning vegetables halfway through bake time. Remove from oven; drizzle balsamic vinegar over beets.

Meanwhile, stir together quinoa, broth, undrained tomatoes and garlic in medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed. Serve vegetables over quinoa.