Quinoa with Roasted Vegetables
Easy and delicious recipe filled with protein, essential vitamins, and nine amino acids.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 8 minutes mins
Course Main Dish
Cuisine South American
Servings 2
Calories 272 kcal
Quinoa
- 1 cup quinoa White, red, black, or multi-mixed
- 1/2 tsp salt
- 3 cups water Even better, use 1 cup water & 2 cups of vegetable broth!
- 1/2 tbsp olive oil Optional
Roasted vegetables
- 1 4-6 oz package sweet peppers
- 1 medium onion Sliced
- 1 8oz package mushrooms Sliced
- 2 tbsp olive oil
Quinoa
Rinse quinoa well.
Put in a sauce pan with water/veggie broth & salt.
Bring to a boil then simmer for 15 minutes.
Quinoa will absorb the water/broth and change color to clear when it is done.
Roasted vegetables
Turn oven temp for roasting to 425 degrees Prepare roasting pan with parchment paper and add a thin layer of oil.
Prepare vegetables: wash and slice.
Spread veggies on roasting pan; sprinkle with salt & pepper and other seasonings as you wish. I like to add garlic as well.
Sprinkle lightly with olive oil to coat veggies.
Roast for 25 min or so, turning several times during the cooking time to get that beautiful roasted look on the sweet peppers and until all vegetables are cooked.
Once vegetables are done, add mushrooms and onions, and mix lightly into the cooked quinoa. Place sweet peppers around quinoa in the serving plater.
Melissa's Modifications:
The versatility of this superfood make it a perfect food due to its nutritional value. It is loaded with protein, antioxidants, fiber, vitamins, and minerals and is gluten free! Choose any vegetables, grilled asparagus, broccoli, or cauliflower.
Add spices of your choice when preparing this dish.
You can add 6 oz of grilled protein of your choice too - fish, tofu, or a chicken breast.
May be served hot or cold.
Enjoy! Serving: 1Calories: 272kcalCarbohydrates: 21.8gProtein: 5.2gFat: 8.9gSaturated Fat: 1gSodium: 8.2mgFiber: 3gSugar: 0.7g