On days when time is short, this recipe is the answer! You can swing by the store and pick up sugar snap peas, (snow peas or green beans work well, too), a package of dill and a big red pepper. If you’ve planned ahead – you can defrost some quinoa while the peas and pepper are roasting, and then quickly toss together dinner. DONE and on the table in 30 minutes. YUM!
Dill is one of our favorite ways to make dinner taste like spring. Not only does dill taste fabulous in this recipe but it is a good source of calcium, manganese and iron, and as an antioxidant food, its flavonoids provide anti-inflammatory and antiviral properties that give it a whole host of incredible health benefits. It can help with keeping cholesterol at healthy levels, prevent gas, and boost the immunity.
Sheet Pan Sugar Snaps and Red Peppers
- 8 – 16 OZ Sugar Snap Peas
- 1 Large Red Bell Pepper, Julienned
- 2 TB Olive Oil
- 2 TB Minced Garlic
- Sea Salt and Freshly Ground Black Pepper to Taste
- 4 Cups Prepared Quinoa
- ½ Cup Chopped Dill plus more for garnish
Preheat the oven to 450F. Toss the peas and the red pepper with the plive oil, garlic and Italian seasoning, salt and pepper on a sheet pan and then spread them out. Roast for 7 -8 minutes or until browned on the edges. Stir the dill into the quinoa, top with the roasted veggies, sprinkle with more dill and serve.