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Parve
Easy
4 Servings
Allergens 
4 Hours
Diets
Truthfully, these veggies can go with just about any grain out there; quinoa, bulgur, farro, you name it. This simple but flavorful side is also great served cold as a salad if you have any leftovers. But don’t count on that…I didn’t!
2 medium carrots, cut into small chunks
5–6 baby zucchini, cut into 1/2-inch slices
6 ounces (170 grams) baby bella mushrooms, sliced
1 small red pepper, diced
1 bag pearl onions, peeled
1/2 cup raw Pereg Quinoa, rinsed
3/4 cup water
1/2 teaspoon salt
1/4 cup sliced almonds, toasted
Ta’amt Feta Cheese, optional
2 tablespoons brown sugar
2 tablespoons Gefen Olive Oil
1 tablespoon toasted sesame oil
3 tablespoons Glicks Soy Sauce
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 teaspoon red pepper flakes
1/8 teaspoon ground ginger
Combine all marinade ingredients in a medium bowl and mix well. Add vegetables and toss to coat.
Marinate at room temperature for two to three hours.
Preheat oven to 400°F (200°C).
Using a slotted spoon, remove veggies from the marinade, taking care to drain well.
Place the vegetables on a baking sheet that has been lightly greased with cooking spray.
Place the baking sheet in the oven and bake for 25–30 minutes, tossing halfway through the baking time.
Meanwhile, combine the water and rinsed quinoa with 1/2 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat, cover, and cook for 15 minutes.
Once the quinoa is cooked, fluff with a fork and place in a large serving dish.
Add roasted vegetables to quinoa and toss to combine.
Top with toasted slivered almonds and feta cheese (if using). Serve warm or chilled.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Keep Separate If I will be serving this Friday night, do I keep the quinoa separate from the vegetables until right before?
You could but I think the veggie flavors infuse Better if they are together for part of the time .
Millet was a really good substitute for the quinoa. Also,
https://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974?amp=1
They say to prepare the millet with butter, so that was an interesting addition.
This is one of those excellent recipes that you can make ahead and have it be available all week long. Thank you!