Recipe: Thyme Balsamic Glazed Veggies with Greens and Quinoa

Ingredients

• 1 sweet potato
• Large handful of asparagus
• 1/2 cup chopped red onion
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh thyme
• 1 teaspoon agave
• 1/4 cup dry quinoa
• 2 cups mixed greens
• Salt and pepper to taste

Directions

1. In a small mixing bowl, mix the olive oil, balsamic vinegar, thyme, agave, salt and pepper to make a balsamic glaze.
2. Rinse your sweet potato and chop into bite-sized pieces. (Sweet potatoes can roast a little longer than the asparagus).
3. Toss with a little olive oil, salt and pepper and cook on a greased baking sheet for about 10 minutes.
4. While the potatoes are roasting, rinse and chop the asparagus and red onion.
5. Once your sweet potatoes have toasted a bit, take them out of the oven and toss in with the other veggies. Coat all the veggies in the balsamic glaze and spread back onto your baking sheet.
6. Cook everything for another 15 minutes. With your veggies roasting, drain and rinse the quinoa and combine with a half-cup of water in a covered saucepan.
7. Bring to a boil, then turn the heat down to a simmer for 15 minutes. After the quinoa and veggies are cooked, toss everything together with mixed greens.

*If you want to drizzle in a bit more olive oil and balsamic then, by all means, drizzle away. Serve warm!

From the kitchen of: Get Healthy U