Quinoa with Roasted Veggies

April 18, 2011



Quinoa (pronounced keen-wah) isn’t just a grain. It’s a conversation starter. A sometimes controversial one at that. Quinoa isn’t any stranger to this blog but lately I’ve been enjoying watching other people discover this super grain. They either love it or love to hate it. It usually goes something like this:

Girl A: Yeah, I’m not really eating gluten these days.
Kathleen: Oh, are you into quinoa?
Girl A: Is that how you pronounce it!?


Kathleen: Yeah, I’m trying the whole vegan thing these days…
Girl B: Oh! Are you into quinoa!? I love, love, love quinoa!
Kathleen: Yeah, totally! Yum!


Boy A: Yeah, I’m working on my six pack. No beets. No carbs. Nothing.
Kathleen: What about quinoa!?
Boy A: Quinoa makes me barf.


Kathleen: Did you like In Defense of Food?
Tara: No. It made me feel like a white bread eating asshole. I’m just not going to start cooking ‘keeeeen-wah’ for my family.

Who knew such a small grain could elicit such a big reaction. The other evening we had some veggies to eat up before leaving for vacation the next morning. I simply roasted some asparagus and slice portabella mushroom (lightly coated with olive oil and seasoned with salt) in the oven at 400F for 20 minutes or so. I cooked up some quinoa, threw in the roasted veggies and topped it off with a little bit of soy sauce (shoyu) and rice vinegar.

More J&K quinoa recipes:
• Green Protein Bowl
Quinoa Scramble
Quinoa with Asparagus and Fried Egg
Quinoa Stuffed Peppers

Quinoa elsewhere:
• Going with the Grain by Jason Hudson
Quinoa is Indeed a Miracle by Lindsey at Wolf Shorty

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