Quinoa with Roasted Vegetables

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.

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.

Quinoa with Roasted Vegetables

Quinoa with Roasted Vegetables

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: 4 |

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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
https://skinnyms.com/quinoa-with-roasted-vegetables/

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7 Comments on "Quinoa with Roasted Vegetables"

  1. Laura Lisak  July 14, 2012

    When do you add the basil? 

    Reply
  2. Skinny Ms.  July 15, 2012

    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. 🙂

    Reply
  3. Jenslack9698  July 26, 2012

    My husband loves this recipe. I think it is his favorite Quinoa recipe yet!

    Reply
  4. Laura  November 13, 2012

    Anyone know the nutritional values?

    Reply
    • Skinny Ms.  November 13, 2012

      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

      Reply
  5. Lynn  December 29, 2016

    Sugar has no nutritional value assigned in original recipe or above. Could you update please.

    Reply
    • Kym Votruba  January 5, 2017

      We’ve updated the recipe to show 5 grams of sugar.

      Reply

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