Roasted Beets and Veggies Over Quinoa | Willie's Supervalu

Ingredients

• 1 large red onion, cut into 1/2-inch pieces
• 3 tablespoons olive oil, divided
• 1 tablespoon finely chopped garlic
• 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 tablespoon balsamic vinegar
• 1-1/2 cups white quinoa, uncooked
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained (or try Hunt's® Organic)
• 4 red beets, peeled, cut into 1/2-inch pieces (4 beets = about 1 pound)
• 3/4 teaspoon dried oregano, divided
• 1/4 teaspoon ground black pepper, divided
• 1 can (14 oz each) vegetable broth
• 3/4 teaspoon salt, divided