Quinoa with Roasted Vegetables
A healthy quinoa salad worthy of notice, try this dish for either dinner or lunch.
Servings: 5 people
Calories: 141kcal
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
Serving: 1cup | Calories: 141kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 128mg | Fiber: 3g | Sugar: 5g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4