Quinoa with Roasted Vegetables
This recipe is gluten free, and vegetarian friendly. Eliminate the optional cheese, use vegetable broth and this recipe also become vegan friendly.
Skinny Ms. recently released The New Quinoa Recipe eBook featuring scrumptious dishes like, Enchiladas Verde, Asian Stir-Fry and even Apple Crumb Cake…all made with what might be the world’s most perfect food, Quinoa. Be sure to check it out here.
Yields: 5 servings | Serving size: 1 cup | Calories: 141 | Total Fat: 8 g | Saturated Fats: 2 g | Trans Fats: 0 g| Cholesterol: 4 mg |Sodium: 128 mg | Carbohydrates: 14 g | Dietary fiber: 3 g | Sugars: g | Protein: 6 g
Ingredients
- 1 zucchini, cut into thin strips
- 1 red bell pepper, cored, seeded and cut into thin strips
- 1 onion, cut in half, then into thin slices
- ½ teaspoon black pepper
- Sea salt to taste
- 2 tablespoons extra virgin olive oil
- 1 cup dry white quinoa
- 2 cups vegetable or chicken broth, fat free, low sodium
- ¼ cup freshly chopped basil
- 8 grape tomatoes, sliced in half lengthwise
- ¼ cup grated parmesan
Directions
Preheat oven to 400 degrees.
In a large mixing bowl add zucchini, bell pepper, onion and black pepper and sea salt, drizzle with extra virgin olive oil and toss to coat.
Line a large rimmed cookie sheet with foil, add zucchini, bell pepper and onion. Roast 20 minutes. In the meantime, add pre-rinsed quinoa and broth to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until liquid is absorbed, add basil and grape tomatoes, toss to combine, cover for 5 additional minutes. Remove vegetables from oven, combine with cooked quinoa, and place on a serving platter. Top with parmesan cheese and serve.
http://skinnyms.com/quinoa-with-roasted-vegetables/We just released our new Quinoa Recipe eBook featuring scrumptious dishes like, Enchiladas Verde, Asian Stir-Fry and even Apple Crumb Cake…all made with what might be the world’s most perfect food, Quinoa. Vegetarian friendly. Be sure to check it out here.
