Recipe featured on 7/28/16 Western Mass News Segment with Carrie Taylor, RDN, LDN and Andrea Luttrell, RDN, LDN.
Recipe derived from the blog Annie's Eats. For the original recipe, visit their website.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil.
4. Place broccoli on the baking sheet. Drizzle with olive oil, season with salt and pepper and toss to combine well.
5. Bake, stirring every 10 minutes, until the vegetables are just tender, about 30 minutes. About 5 minutes before the baking time is finished, add garlic to the pan and toss to mix well.
6. Rinse quinoa well in a fine mesh sieve before using. In a medium saucepan, combine quinoa and vegetable broth. Cook quinoa according to the package directions, until tender and fluffy. Set aside.
7. When quinoa is cooked, add the veggies to the pot and stir to combine. Stir in about three quarters of the feta. Serve, topping with remaining feta.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!