Roasted Winter Vegetables With Cranberry Studded Quinoa
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Instructions
1. Heat oven to 450F.
2. Bring the broth to a boil in a medium saucepan.
3. Stir in quinoa and cranberries.
4. Reduce heat; cover and simmer 15 minutes or until most of liquid is absorbed.
4.Turn off heat; let stand covered 5 minutes.
5. Meanwhile, arrange cauliflower and Brussels sprouts on a 15 x 10-inch jelly roll pan or baking sheet with sides.
6. Drizzle oil and sprinkle pepper over vegetables; toss well to coat.
7. Bake 12 to 14 minutes or until the vegetables are browned on the bottom and crisp-tender.
8. Transfer to a large bowl.
9. Add barbecue sauce; toss well. Add tofu; toss lightly.
10. Spoon cooked quinoa mixture onto four serving plates; top with vegetable mixture and feta cheese.
