Quinoa With Roasted Vegetables

Quinoa With Roasted Vegetables


  • 2 cups quinoa
  • 1 bunch of asparagus (approximately 1 lb.)
  • 2 containers grape tomatoes (approximately 60 tomatoes)
  • 1 tbsp. olive oil
  • 1 tsp. kosher salt
  • ½ cup balsamic vinegar
  • 1 tsp. sugar


  1. Cook the quinoa according to the package instructions. Fluff with a fork and set aside.
  2. Preheat oven to 400° F.
  3. Cut the grape tomatoes in half, and the asparagus into bite-size pieces. Place the vegetables on a baking sheet, drizzle with olive oil and salt and bake for 20–25 minutes.
  4. Mix the vegetables with the quinoa.
  5. In a small saucepan, mix the balsamic vinegar and sugar. Bring them to a boil over a low flame, stirring to incorporate the sugar into the liquid. Reduce to a very slight simmer, stirring every 5 minutes until the liquid is reduced by half. It will thicken and become more syrupy as it cools.
  6. Serve the balsamic reduction sauce on the side, so guests can choose how much to drizzle on their quinoa, or mix it in immediately before serving.

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