Roasted Veggie and Quinoa Chowder
A warm hug on a cold day, this bowl of roasted veggies is surrounded with the goodness of quinoa cooked in a richly flavoured tomato broth.
| Servings | Prep Time |
| 8-10servings | 30minutes |
|
|
Ingredients
- 3medium-sized carrots
- 1cup sweet potatoesin cubes
- 1cup butternut squash
- 2cups cauliflower florets
- 1teaspoon fresh rosemaryfinely chopped
- 1teaspoon fresh thymefinely chopped
- 2Tablespoons oil
- 1large onion
- 3cloves garlic
- 4-5cups vegetable broth
- 4cups tomatoes processed to a sauceor 4 cups of plain tomato sauce
- 3/4cup uncooked quinoa
- salt and pepper to taste
Instructions
- Heat over to 400 degrees F. Oil 2 baking sheets.
- Chop the carrots, sweet potatoes,and butternut squash into approximately 1 inch cubes. Cauliflower florets should be bite-sized. Toss these veggies with the 2 Tablespoons of oil and some pepper.
- On two oiled baking sheets, spread your cubed veggies. Spread them out so they have room to brown and not steam. Bake stirring regularly until veggies have browned and crisped up. When done, remove from oven and sprinkle with salt and pepper.
- While the veggies are roasting, in a food processor, chop your onion and garlic finely. In a large pan, cook this with a little oil until the onion is translucent. Add the chopped herbs and cook for a few minutes to release the flavours.
- In the food processor, blend 4 cups of whole tomatoes into a smooth sauce. I use the ones from my freezer. You can easily use canned tomato sauce. Add the tomato sauce and cook together for a few minutes.
- Now add 3/4 cup of uncooked quinoa into this tomato mixture and cook on medium heat until quinoa is tender, about 15-20 minutes.
- Stir in the roasted veggies and season to taste. If you want a thinner, more soup-like meal, just thin it with some extra water or veggie broth. Enjoy!
Recipe Notes
So happy to be using a Canadian-grown quinoa now! This multi-coloured version looks and tastes great! Serve with some homemade bread!
