Quinoa with Roasted Vegetables -- from Taste of Home

• 3 medium carrots
• 2 small zucchini
• 2 medium sweet red peppers, chopped
• 1 medium sweet onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 cups reduced-sodium chicken broth
• 1 cup quinoa, rinsed
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil or 1 tablespoon dried basil
• 1/2 cup crumbled feta cheese
• Lemon wedges

Directions

• 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 15-in. x 10-in. x 1-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. 

Yield: 6-8 side dish servings.