Roasted Tomato and Zucchini Quinoa with Balsamic Dressing

Ingredients:

• 1 cup uncooked quinoa
• 2 cups chicken or vegetable broth
• 1 zucchini, sliced
• salt and pepper, to taste
• 1/4 cup packed, roasted tomatoes
• 3 Tablespoons Balsamic vinegar
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar

Directions: 

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place slice zucchini on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10-15 minutes. 

In a small saucepan place uncooked quinoa and chicken broth. Bring to a boil. Once boiling, cover and reduce to a simmer. Simmer for approximately 15 minutes. Remove from heat and allow to sit with the lid still on for 5 minutes. 

While the quinoa is cooking, in a small bowl combine the balsamic vinegar, olive oil, dijon mustard, and sugar. Set aside.

Once quinoa and zucchini are done, place them in a medium sized bowl. Stir in roasted tomatoes. Drizzle dressing over quinoa and toss to combine. Serve warm.

Printed from: Southern Pink Lemonade