Healing recipes... Day two

"There is no love sincerer than the love of food." ~ George Bernard Shaw

Pasta and grains...

Roasted vegetable and quinoa

Ingredients

2 cups peeled and cubed butternut squash
4 plum tomatoes, cut into eighths
2 small onions, cut into thin wedges
1 tablespoon olive oil
1 tablespoon snipped fresh thyme, or 1/2 teaspoon dried thyme, crushed
1 teaspoon snipped fresh savory, or 1/2 teaspoon dried savory, crushed
1/4 teaspoon pepper
6 cloves garlic with skin
11/2 cups quinoa
141/2 ounce can vegetable broth
11/4 cups water

Directions

Spread out squash, tomatoes, and onion in a non stick.

Drizzle vegetables with the olive oil; sprinkle with thyme, savory, and pepper.

Place garlic cloves to one side of the pan.

Bake at 400 degree for 20 minutes.

Remove garlic from the pan and set aside to cool.

Bake remaining vegetables for 15 to 20 minutes or until tender

In the meantime, thoroughly rinse quinoa and drain.

In a large saucepan combine broth and water and bring to a boil.

Stir in quinoa, and bring to a boil; reduce heat and simmer for 15 minutes or until liquid is absorbed.

Squeeze softened garlic from each clove and discard skin.

Stir garlic into quinoa

Add roasted vegetables to quinoa, toss gently and serve.

Enjoy!