Cumin Spiced Quinoa with Vegetables
PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch pan.
ADD flour, cumin, garlic powder, salt and pepper to oven bag; gently squeeze bag to blend ingredients. Add quinoa and vegetables; turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold bag open; set aside.
MICROWAVE vegetable stock in a medium microwave-safe bowl for about 4 minutes on high power until stock is very hot. Carefully pour or ladle stock over vegetables. Carefully unfold bag opening.
CLOSE bag with nylon tie. Cut six -inch slits in top of bag near tie. Tuck ends of bag in pan
BAKE 20 to 25 minutes or until vegetables are tender and quinoa is soft and translucent. Let stand 5 minutes. Carefully cut top of bag open; stir. Top with fresh herbs and pine nuts, if desired. Season with additional salt and pepper, if desired.
To toast pine nuts, place in a dry skillet over medium-low heat, stirring frequently. Remove quickly from heat when browned, as they will burn easily.