1/2 tsp salt
1/4 tsp red pepper
1/4 tsp black pepper
1 cup quinoa
2 cloves minced garlic
1/2 tsp thyme, dried and crushed
1/4 tsp marjoram, dried and crushed
2 medium sliced sweet potatoes
1 peeled eggplant, cut in 1/2-inch cubes
1 medium-size tomato, wedged
1 sliced green bell pepper
1 sweet onion (small), wedged
2 cups low-sodium chicken broth or water
Non-stick cooking spray
** you can really use ANY veggies in here!!
Preheat oven to 450°F.
Line large jelly-roll pan with foil and coat with cooking spray.
Arrange eggplant, tomato, bell pepper, potatoes, and onion on the pan and coat vegetables lightly with more cooking spray.
Sprinkle black pepper, ground red pepper, and salt over vegetables and toss to coat.
Bake for 20 to 30 minutes or until vegetables are just tender and browned.
In the meantime, place quinoa in a strainer and rinse well.
Coat a medium saucepan with cooking spray, then cook garlic, marjoram, and thyme for 1 to 2 minutes, stirring as you go.
Add quinoa and cook for an additional 2 to 3 minutes, stirring occasionally.
Add water or broth and bring to a boil over high heat, then reduce to low heat.
Cover and simmer until water is absorbed, about 15 to 20 minutes.
Quinoa will become somewhat translucent when done.
Gently mix quinoa and vegetables in a large bowl and serve immediately.