From the Land: Roasted Vegetables & Quinoa

CLEVELAND, OH (WOIO) - Sunday morning Cleveland 19's Beth McLeod cooked with Terry Bell.

On the menu, Roasted vegetables and Quinoa.

Quinoa recipe:

  • 4 cups vegetable broth
  • 2 cups dry Quinoa


Rinse dry quinoa in a fine mesh strainer with cool water for about two minutes

Add quinoa to a sauce pot, add vegetable broth and bring to a boil.

Lower heat and cook uncovered for 15-20 minutes.

Remove heat and let stand for 5 minutes more (uncovered)

Fluff with a fork and serve

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