rosemary roasted vegetables with quinoa, feta and walnuts

Something about the cold weather makes me want to cook. Maybe it's the warmth in the kitchen. I made a great new recipe last night and I think it's going in the official Webb Dinner rotation. I used a recipe from a magazine and added my own spin on it to make it even healthier.



rosemary roasted vegetables with quinoa, feta and walnuts
1 lb. butternut squash, cut into 1-in. cubes
1/8 t. black pepper
8 oz. button mushrooms, sliced
1 onion, cut into thin wedges
1 T. fresh rosemary, or 1 t. dried
1 T. olive oil
2 c. chicken broth
1 c. quinoa
2 cloves minced garlic
1/4 c. chopped walnuts, toasted
1.4 c. crumbled feta cheese

1. Preheat 450. Coat 2 baking sheets with cooking spray. Put squash in one, sprinkle with pepper, cover with foil, and bake 10 minutes. Uncover.
2. Put mushrooms and onions in other baking sheet. Drizzle olive oil and sprinkle rosemary and garlic on both baking sheets, mix around, then bake uncovered for 20 minutes, stirring once or twice.
3. Meanwhile, cook quinoa: bring broth to a boil, add quinoa, reduce to simmer, cook 15 mins.
4. Add vegetables to cooked quinoa. Add toasted walnuts. Top with feta.