Quinoa Pilaf With Roasted Vegetables #RSC

Name: Quinoa Pilaf With Roasted Vegetables #RSC
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 1
Ingredients: Reynolds Wrap Foil; 3 medium beets (with some stem still attached); olive oil; 1 cup black beans, cooked in salted water until just soft & drained; 1 cup quinoa, cooked in 2 c vegetable stock; 1 medium zucchini, cut into large 1-inch dice; 1 large red bell pepper, cut into large 1-inch dice; 2 tablespoons minced shallots; 2 tablespoons minced garlic; 2 tablespoons minced jalapenos; 1 lemon, grated zest of; 2 tablespoons fresh oregano; 1/4 cup extra virgin olive oil; 1 lemon, juice of; kosher salt; 1/2 cup minced fresh flat-leaf Italian parsley

Quinoa Pilaf With Roasted Vegetables #RSC was pinched from <a href="http://www.food.com/recipe/quinoa-pilaf-with-roasted-vegetables-rsc-486392" target="_blank">www.food.com.</a>

"Ready, Set, Cook! Contest Entry. Let Reynolds Wrap make your next meal easier! Using Reynolds Wrap to roast vegetables makes cleanup a snap! I created this recipe for RSC Special Edition/Reynold's Wrap. It is healthy & delicious! High protein & fiber, low on fat. Loaded with fresh vegetables & herbs! Enjoy! Cook time does include time to cook all parts but many can be done simultaneously...."

INGREDIENTS

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Reynolds Wrap Foil

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3 medium beets (with some stem still attached)

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olive oil

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1 cup black beans, cooked in salted water until just soft & drained

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1 cup quinoa, cooked in 2 c vegetable stock

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1 medium zucchini, cut into large 1-inch dice

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1 large red bell pepper, cut into large 1-inch dice

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2 tablespoons minced shallots

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2 tablespoons minced garlic

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2 tablespoons minced jalapenos

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1 lemon, grated zest of

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2 tablespoons fresh oregano

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1/4 cup extra virgin olive oil

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1 lemon, juice of

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kosher salt

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1/2 cup minced fresh flat-leaf Italian parsley

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