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Title

Name: Roasted Beets and Veggies Over Quinoa
Prep time: 25 min
Cook time: 70 min
Total time: 70 min
Ingredients: 4 red beets, peeled, cut into 1/2-inch pieces (4 beets = about 1 pound); 3 medium carrots, cut into 1/2-inch slices (3 carrots = about 8 ounces); 1 fennel bulb, cut into 1/2-inch pieces (1 fennel bulb = about 1 pound); 1 large red onion, cut into 1/2-inch pieces; 3 tablespoons olive oil, divided; 3/4 teaspoon dried oregano, divided; 1 tablespoon finely chopped garlic; 1/4 teaspoon ground black pepper, divided; 1 tablespoon balsamic vinegar; 1-1/2 cups white quinoa, uncooked; 1 can (14 oz each) vegetable broth; 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained (or try Hunt's® Organic); 3/4 teaspoon salt, divided

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Roasted Beets and Veggies Over Quinoa

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