Quinoa with Roasted Vegetables

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Quinoa takes roasted veggies to a whole new level!

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.

Love the idea of a unique new salad? Give this Caprese Quinoa Salad a try. Looking for a healthier side dish? You’ll love our Quinoa Pilaf.

This recipe is gluten free and vegetarian friendly. Eliminate the optional cheese, use vegetable broth and this recipe also becomes 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.

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Quinoa with Roasted Vegetables

A healthy quinoa salad worthy of notice, try this dish for either dinner or lunch.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 5 people
Serving Size 1 cup
Course Dinner, Lunch, Side Dish
Cuisine Universal
Author SkinnyMs.

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
  • 1/2 teaspoon black pepper
  • sea salt to taste
  • 2 tablespoons extra virgin olive oil
  • 1 cup white quinoa dry
  • 2 cups vegetable broth or chicken broth, fat-free, low-sodium
  • 1/4 cup basil freshly chopped
  • 8 grape tomatoes sliced in half lengthwise
  • 1/4 cup parmesan cheese grated, fat-free

Instructions

  • 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.

Nutrition Information

Serving: 1cup | Calories: 141kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 128mg | Fiber: 3g | Sugar: 5g |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, Gluten-Free, Low-Carb, Vegetarian

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8 Comments

  1. Laura, 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. Hope this helps…updated with the info. 🙂

    1. 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

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