Roasted Vegetables With Toasty Quinoa | Oregonian Recipes

Ingredients

• 8 ounces brussels sprouts (about 2 cups), stems removed, cut in half
• 1 quart chicken or vegetable broth
• 2 carrots, peeled and cut into 1-inch chunks (about 2 cups)
• 1 teaspoon curry powder
• 2 tablespoons Bragg Liquid Aminos (see note), or 1 tablespoon each soy sauce and white wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Freshly ground black pepper
• 4 slices (4 ounces) turkey bacon, cut into 1-inch pieces
• 8 ounces mushrooms, cleaned and sliced
• 2 tablespoons water
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 1/2 cups quinoa
• 3 cups water, vegetable or chicken broth