Mexican Quinoa with Roasted Vegetables

Let me begin by saying, zucchini and carrots are not typically “Mexican-style” veggies, but they taste delicious in this dish!  In other words, there are no rules.  Add whatever floats your boat.  Zucchini is abundant this time of year, so why not?  I had a ton of carrots in my fridge, so why not?  You get the picture.  

Also, I was making chicken thighs to serve for my protein so I used the same Mexican spices on the chicken. This is a great way to tie your meal together.

Ingredients:

• 1 red onion, sliced
• 2 medium sized zucchini, sliced ¼” thick
• 1 green bell pepper, chopped
• 2-3 whole carrots, sliced
• 2-3 handfuls of cherry tomatoes
• 1-2 Tbsp olive oil
• 1 cup quinoa (I used tri-color)
• 2 cups chicken broth (to prepare quinoa)
• 1 can organic black beans
• 1-1½ tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• salt and pepper to taste
• 1 lime (optional)
• sliced avocado (optional) 

Directions:

1. Preheat oven to 425 degrees.
2. Place onion, pepper, carrots, zucchini and tomatoes on a foil lined baking sheet.  Drizzle with olive oil, season with half of the spices and gently toss.  Roast for 20-25 minutes or just until tender.
3. While vegetables are roasting, prepare quinoa according to package directions.  I used the chicken broth as the liquid but you can also use water.
4. When quinoa is tender, add the black beans and the remaining seasonings.  Mix to combine and warm briefly if needed.
5. Add the roasted vegetables and quinoa to a large bowl and gently fold together.
6. Squeeze the juice of lime over the top for some freshness.
7. Serve and garnish with sliced avocado and fresh cilantro.