Roasted Vegetables and Quinoa

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,449.6
  • Total Fat: 44.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.2 mg
  • Total Carbs: 227.8 g
  • Dietary Fiber: 29.1 g
  • Protein: 43.4 g

View full nutritional breakdown of Roasted Vegetables and Quinoa calories by ingredient


Introduction

Delicious veggies mixed with quinoa for protein Delicious veggies mixed with quinoa for protein
Number of Servings: 1

Ingredients

    Quinoa
    Bell peppers
    Zucchini
    Squash
    Cherry tomatoes
    Olive oil
    Seasonings (I like black pepper and fresh rosemary)

Tips

The awesome thing about this recipe is you can throw whatever leftover veggies you have in the fridge into the mix and they are always delicious! Mix it up with different seasonings and sauces (soy sauce is a nice touch).


Directions

Cook the quinoa separately. Quinoa should be rinsed and soaked in water for at least 15-20 minutes before cooking as it has a mildly bitter coating that should be washed off before cooking/eating. Boil like rice with 2:1 water to quinoa ratio. It takes about 20 minutes or until the quinoa softens.

Chop all your vegetables into uniform size (about one inch) and toss with olive oil and seasonings. Put in oven pre-heated to 400 degrees and cook for 40ish minutes. You'll want to toss the veggies half way through to get them evenly cooked.

Serving Size: Makes 3(ish) 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user UGAKATE85.