Roasted vegetables are a great complement to this splendid grain. Quinoa has been in use for centuries, but has recently begun receiving attention in the western health foods movement. It is a great alternative to pasta and rice, so those who want to cut their carbs or eat foods lower on the glycemic index are in luck. Quinoa recipes are all over the map, from soups and salads to casseroles and even cupcakes. This versatile grain is a superstar we love.
Quinoa pairs so well with other healthy foods. Not only can it be used as a substitute for less healthy ingredients, it also makes an excellent companion to everyone’s favorite healthy foods, such as chicken, fish, and vegetables.
This recipe is gluten free and vegetarian friendly. Eliminate the optional cheese, use vegetable broth and this recipe also becomes vegan friendly.
SkinnyMs. 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.
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: 5 g | Protein: 6 g | SmartPoints (Freestyle): 4 |
- 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
- 1/2 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
- 1/4 cup freshly chopped basil
- 8 grape tomatoes, sliced in half lengthwise
- 1/4 cup grated fat-free parmesan
- 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.
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