Veggie Wednesday: Roasted Vegetables and Quinoa

I love the versatility of this dish. It's packed with heart-healthy everything and tastes wonderful hot or cold. Add different vegetables to your liking and change up the cheese if you so wish.

Roasted Vegetables and Quinoa
Serves 4-6

Ingredients:

1 cup diced zucchini
1 cup quartered artichoke hearts - not marinated
1/2 cup pitted Kalamata olives
2 plum tomatoes - diced
1/2 cup roasted red pepper - diced
1/2 cup yellow onion - diced
2 Tablespoons olive oil
1 large clove garlic- minced
1 cup uncooked quinoa
1/2 cup crumbled feta cheese
2 Tablespoons good olive oil vinaigrette
Salt and pepper to your liking

Directions:

1. Toss vegetables with olive oil and garlic and lay on an un-greased baking sheet. Bake at 425 degrees F for 15 minutes, or until vegetables begin to brown on the bottom. Set aside.
2. Cook quinoa according to package directions. This is usually 1 cup of quinoa, rinsed very well, and 2 cups of water with salt brought to a boil, reduced to simmer, and cooked for 10-12 minutes.
3. Combine veggies, quinoa, and dressing and fold together until well blended. Top with feta cheese. Eat hot, room temperature, or cold.