The combination of vegetables and high-protein quinoa make this an elegant and tasty main dish. Quinoa is an herb - although it looks like a grain and cooks like one – and it’s kosher for Passover. This recipe is courtesy of the VeggieVisitors.com site.

Roasted Vegetables with Rosemary
Ingredients:
4-6 small new potatoes, sliced in half.
4 carrots, sliced into 2-3 inch chunks
1 whole onion, cut into 2-3 inch chunks
11/2 cups red or green bell peppers, cut into 2-3 inch chunks
1 yellow squash, cut into thick, ½ inch slices
2-3 Tablespoons olive oil
½ teaspoon Italian seasoning
¼ teaspoon dried Rosemary
2 cloves garlic, crushed
fresh Rosemary for garnish, if desired

1. Preheat oven to 350.
2. Toss vegetables and garlic in olive oil and herb mixture.
3. Spray a large, shallow baking dish with non-stick coating and place vegetables in a single layer.
4. Bake approximately 40 minutes, or until vegetables start to lightly brown.
5. Garnish with fresh rosemary and serve over quinoa.

Quinoa Pilaf
Ingredients:
2 cups quinoa
3 Tablespoons olive oil
2 cups diced onion
½ cup diced carrot
4 cups vegetable broth
¼ cup fresh chopped parsley

1. Rinse quinoa well in cold water until the water runs clear (this removes the slightly bitter coating).
2. Shake quinoa in a dry, medium-hot pan until lightly toasted.
3. Heat oil over medium heat. Add onion and sauté until soft.
4. Add carrot, quinoa, and vegetable broth.
5. Bring to a boil, cover, reduce heat until low and cook until liquid is absorbed – 10-15 minutes.
6. Remove from heat and let pilaf stand, covered for an additional 10 minutes.
7. Stir in parsley and fluff with fork. Serve at room temperature.

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