Quinoa Couscous with roasted vegetables

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Quinoa Couscous with roasted vegetables calories by ingredient


Introduction

This is really easy to break down into smaller servings. I was tasked with bringing a "pasta salad" to a workplace party; I just made a huge batch, so my serving calculations are probably off. No one even noticed there was barely any pasta in the "pasta salad". I used dry-packed sundried tomatoes, soaked in hot water for 20 minutes, and two cans of artichoke hearts, rinsed and drained. This is really easy to break down into smaller servings. I was tasked with bringing a "pasta salad" to a workplace party; I just made a huge batch, so my serving calculations are probably off. No one even noticed there was barely any pasta in the "pasta salad". I used dry-packed sundried tomatoes, soaked in hot water for 20 minutes, and two cans of artichoke hearts, rinsed and drained.
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)

Tips

A homemade vinaigrette would probably be healthier, but I was pressed for time. Something with a citrus base, like lime or lemon basil.


Directions

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.