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