Roasted Vegetable Quinoa with Sliced Steak.
For the Quinoa:
2 cups cooked & cooled quinoa (made with water & salt or G-Free stock)
Vegetables cut into roughly 1 inch pieces:
2 red peppers
1 yellow bell pepper
2 zucchini or other veggies as desired
4 tablespoons olive oil
kosher salt & pepper
4-6 tablespoons of your favorite vinaigrette
To roast the vegetables, place the veggies in a single layer on a large rimmed baking sheet. Drizzle with the olive oil and season with salt & pepper. Place in a 400°F oven, and check every 15 minutes, stirring to rearrange vegges as they cook; the process should take 45 minutes to an hour. Heat can be reduced to 350°F if vegetables are browning heavily before they are cooked through. Add more olive oil if the vegetables absorb the oil and appear dry during cooking.
Add the roasted vegetables and vinaigrette to the quinoa and stir to incorporate. Add fresh herbs if desired.