During the summer, the idea of slaving over a hot stove is an unbearable thought – which is why this recipe of summer roasted vegetables with quinoa is perfect.  With appliances doing the bulk of the work for you (vegetables in the oven, quinoa in the rice cooker), you’re left free to stick your head in the freezer to cool down in the heat.  Not only is this dish easy to prepare, it’s incredibly satisfying and bikini-body friendly.  And a great way to clean your fridge of about to spoil very ripe produce.
Summer Roasted Vegetables with Quinoa
serves 2, adapted from here
Ingredients
1 cup quinoa
1 lb vegetables of your choice (I like cherry tomatoes, asparagus, and carrots)
Salt and pepper, to taste
Paprika
3 tablespoons of olive oil
1 branch of fresh rosemary, leaves clipped from sprig.
3 bay leavesÂ
Directions
Preheat oven/toaster oven to 400F
Rinse quinoa, and add 2 cups of water with grains in a rice cooker. Â Press cook.
Add all vegetables in a large bowl with olive oil, salt, pepper, and paprika. Â Massage vegetables with oil and spices.
Spread vegetables on aluminum foil-covered baking pan. Â Add rosemary and bay leaves.
Bake vegetables for  1 hour, until slightly caramelized.
Remove bay leaves. Â Scoop quinoa on a plate, and top with vegetables. Â Enjoy!
