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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 236.5
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.8 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 8.4 g

View full nutritional breakdown of Roasted Vegetable Quinoa calories by ingredient
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Roasted Vegetable Quinoa

Submitted by: EXENEC

Introduction

This is my take on Chef Meg's "simple quinoa." I added more vegetables, roasted them and used more rice vinegar. This is my take on Chef Meg's "simple quinoa." I added more vegetables, roasted them and used more rice vinegar.
Number of Servings: 8

Ingredients

    2 c quinoa, rinsed
    4 c water

    16 asparagus spears (2" sections)
    8 med organic carrots (2")
    2 med red bell peppers
    1 med red onion, wedges
    2 c sliced mushrooms
    2 c spinach, julienned
    2 t fresh thyme
    2 T olive oil
    3 T rice vinegar, unseasoned

Tips

I changed the recipe to incorporate more vegetables and to make it freezer-friendly (it freezes great). As the weather grows warmer, I will make this more of a cold salad, with cherry tomatoes, feta and cilantro or parsley.


Directions

Roast veg: preheat oven to 400. Chop veg into similar sized pieces. Toss in olive oil and thyme. Add all but mushrooms & roast for 15-20 min. Then add mushrooms and roast for 15-20 minutes more, stirring occasionally, til soft & carmelized. While veg are roasting, heat water to boil. Add rinsed quinoa. Simmer 11-12 minutes, then drain. Put in bowl, add roasted veg, add rice vinegar, add spinach & toss.

Serving Size: Makes 8 1-cup servings






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