Quinoa really is a superfood. Beyond its brain-boosting effects, it also helps promote healthy digestion and stronger hearts, according to Harvard School of Public Health. And, as Chef Nino would tell you, it’s also a delicious part of his latest recipe, an Italian Roasted Vegetable Quinoa Bowl. Get together with the chef on Tuesday, January 18, at 3pm EST, to see how he whips up this filling meal that’s great for lunch, dinner, and—above all—your mind. #ThatsHumanCare
To prepare for the event, get the following ingredients:
3 tablespoons cold pressed olive oil, 1 medium eggplant cut into 1-inch pieces, 1 red bell pepper cut into ¼-inch slices, 1 purple onion cut to ⅛-inch slivers, 1 zucchini cut into 1-inch pieces, 1 bunch fresh asparagus trimmed and cut into 1-inch pieces, 2 cloves garlic minced, ¼ cup chopped fresh basil, ¼ teaspoon Sicilian sea salt, ½ teaspoon ground black pepper, 2 cups cooked quinoa cooked according to instructions on pack.