Amber Kelley, winner of the first Food Network Star Kids winner and host of Kids Menu Makeover, returns to talk about her recent victory and do what she does best, cook! Amber hopes to inspire other young chefs and show them how cooking is a delicious and rewarding experience.

Roasted Veggies & Quinoa

3-4 cups of quiona cooked in chicken broth or vegetable broth, still warm

1 small eggplant peeled and 3/4-inch diced

1 red bell pepper 1-inch diced

1 yellow bell pepper 1-inch diced

1 red onion peeled and 1-inch diced

2 garlic cloves, crushed

about ⅓ cup grapeseed oil

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper


⅓ cup freshly squeezed lemon juice (about 2 lemons)

⅓ cup good olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

To Assemble

4 scallions, minced

¼ cup pine nuts, toasted

15 fresh basil leaves cut into julienne, plus a few more for garnish

⅓ cup feta cheese, for sprinkling on top (optional)


Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the oil, salt, and pepper in a large bowl. Pour onto a large sheet pan, using two if needed so the vegetables are not crowded. Roast for 20-40 minutes, until brown on the edges, turning once with a spatula.

For the dressing, combine the lemon juice, olive oil, salt, and pepper.

Mix together the vegetables, quinoa, and dressing.

Before serving, add the scallions, pine nuts, and basil. Check the seasonings. Serve at room temperature with the feta on the side as an optional topping.

Also, as part of Wellness Wednesday, be sure to sign up for the Puget Sound Heart and Stroke Walk this Saturday, October 15 at Seattle Center. The 5K and one-mile walks begin at 9 a.m. The walk is sponsored nationally by Subway and benefit our local American Heart Association. Subway will be providing Carved Turkey, Rotisserie Chicken and Veggie sandwiches at the walk.

Sign up at