Ingredients
3 medium carrots2 small zucchini2 medium sweet red peppers, chopped1 medium sweet onion, chopped1 tablespoon olive oil2 garlic cloves, minced1 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon salt1 can (15-1/4 ounces) whole kernel corn, drained2 cups reduced-sodium chicken broth1 cup quinoa, rinsed1/4 cup minced fresh parsley1/4 cup minced fresh basil or 1 tablespoon dried basil1/2 cup crumbled feta cheeseLemon wedges
Preparation
Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.
