Quinoa Couscous with roasted vegetables
- Number of Servings: 12
Ingredients
2 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 20 spear, medium (5-1/4" to 7" lo Asparagus, fresh 300 gram(s) bell pepper, red, sweet, raw 1.5 cup Sun Dried Tomatoes 8 serving Black Pearls Large Black Olives - 4 3 tbsp Extra Virgin Olive Oil 1 tbsp Salt 400 gram Canned artichokes packed in water (by AAGUECI) 10 tbsp Ken’s Steak House, Lite Northern Italian with Basil and Romano Salad Dressing, 2 Tbsp 10 oz President Fat Free Crumbled Feta 300 gram Couscous, whole - Ossem uncooked (Israel) (by KESOFTHEMOON)
Cook quinoa and couscous per package instructions - I use straight water with a little lemon juice and basil for flavor. Omit any butter/oil recommended, the salad dressing added later will prevent clumping. Chop asparagus, red pepper, artichoke, toss with olive oil and salt - spread out in 1-2 pans, roast at 425 for 25-30 minutes or until browned and crisp. Add salad dressing to the quinoa/couscous pot first to loosen clumps, then add all vegetables and stir in feta, tomatoes, and olives. Could be served warm or cold.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MLK528.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MLK528.
Nutritional Info Amount Per Serving
- Calories: 327.1
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,443.2 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 6.2 g
- Protein: 14.1 g
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