Quinoa with Roasted Veggies and Feta

I jumped onto the quinoa bandwagon and so far have enjoyed the ride.  It's pronouced "kin-wah," by the way, and it not easy to find in the grocery store.  Look for it by the specialty rice and couscous.  This recipe is from Taste of Home and was delicious. Quinoa reminds me a lot of couscous. It is basically seeds and is cooked a lot like rice. It is high in protein and fiber and other healthy stuff.

INGREDIENTS:

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

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 servings.