Quinoa with Roasted Vegetables

Quinoa continues to be a staple in our kitchen, as it is versatile in what you can do with it. Hot with vegetables like this dish, or cold in a salad with salad veggies.

Quinoa with Roasted Vegetables

Easy and delicious recipe filled with protein, essential vitamins and 9 amino acids.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 8 mins
Course Main Dish
Cuisine South American
Servings 2

Ingredients
  

Quinoa

  • 1 cup quinoa White, red, black or multi-mixed
  • 1/2 tsp salt
  • 3 cups water 1 c 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

Instructions
 

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 F Prepare Roasting pan with parchment paper, add a thin layer of oil
  • Prepare vegetables; wash, slice
  • Spread veggies on roasting pan; sprinkled with salt & pepper and other seasonings 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 cooking time to get that beautiful roasted look on the sweet peppers and all vegetables are cooked.
  • Once vegetables are done, mushrooms and onions mix lightly into cooked quinoa. Place Sweet peppers around quinoa in the serving plater.

Notes

Melissa's Modifications:
The versatility of this superfood, make it a perfect food due to its nutritional value. Filled with protein, antioxidants, vitamins and minerals and it is gluten free! Feel free to use any vegetables or spices you wish when preparing this dish, based on your likes. Can be served hot or cold. 
Nutritional Value: 1 serving 272Calories; 8.9g Fat; 0g Cholesterol; 8.2mg Sodium; 21.8 Carbs - 3g Fiber, .7g Sugar; 5.2g Protein.