medium sweet potatoes, cut into 1/2-inch-thick slices
1
medium eggplant, peeled, cut into 1/2-inch cubes
1
medium tomato, cut into wedges
1
large green bell pepper, sliced
1
small onion, cut into wedges
1/2
teaspoon salt
1/4
teaspoon black pepper
1/4
teaspoon ground red pepper
1
cup quinoa
2
cloves garlic, minced
1/2
teaspoon dried thyme, crushed
1/4
teaspoon dried marjoram, crushed
2
cups water or fat-free reduced-sodium chicken broth
1. Preheat oven to 450°F. Line large jelly-roll pan with foil; coat with cooking spray. Arrange sweet potatoes, eggplant, tomato, bell pepper and onion on pan; coat lightly with cooking spray. Sprinkle with salt, black pepper and ground red pepper; toss to coat. Bake 20 to 30 minutes or until vegetables are browned and tender.
2. Meanwhile, place quinoa in strainer; rinse well. Coat medium saucepan with cooking spray; heat over medium heat. Add garlic, thyme and marjoram; cook and stir 1 to 2 minutes. Add quinoa; cook and stir 2 to 3 minutes. Stir in water; bring to a boil over high heat. Reduce heat to low. Simmer, covered, 15 to 20 minutes or until water is absorbed. (The quinoa will appear somewhat translucent.) Transfer quinoa to large bowl; gently mix in vegetables.
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