QUINOA AND VEGETABLE RECIPES RECIPES

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QUINOA WITH ROASTED VEGETABLES RECIPE: HOW TO MAKE IT - TASTE …



Quinoa with Roasted Vegetables Recipe: How to Make It - Taste … image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. —Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 14

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

  • Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining 2 tablespoons oil; drizzle over vegetable mixture. Sprinkle with herbs and toss to combine.

Nutrition Facts : Calories 222 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 388mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 starch

VEGETABLE QUINOA RECIPE | FOOD NETWORK



Vegetable Quinoa Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup quinoa
3 tablespoons olive oil
1 teaspoon minced fresh ginger
1 small carrot, peeled and cut into 1/4-inch dice
1/2 red and yellow bell pepper, seeded and cut into 1/4 inch dice
1/2 cup each thawed frozen petite peas and corn kernels
salt and freshly ground black pepper
1/2 cup finely sliced scallions
2 tablespoons chopped fresh mint
1/4 cup very finely chopped almonds

Steps:

  • Soak quinoa in a bowl of cold water and rub the quinoa between your hands. Drain and repeat the process a couple of times. Combine quinoa with 8 cups of cold water and bring to a boil.
  • Lower heat and simmer from 8 to 10 minutes or until just cooked and grains have turned translucent. Take care not to overcook; quinoa should have some crunch to it. Drain but do not rinse and transfer to a 13 x 9-inch pan to cool; fluff with fork and hold until ready to eat.
  • Heat olive oil in a large skillet. Add ginger and carrot and saute for about a minute, stirring frequently. Add bell peppers and saute for 2 minutes to soften. Add peas and corn and saute a minute to heat through. Add quinoa and saute long enough, stirring, just to reheat. Season to taste with salt and pepper
  • Remove the quinoa from heat and stir in scallions, mint and almonds; serve immediately.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 226, FatContent 12g, SaturatedFatContent 1g, CarbohydrateContent 25g, FiberContent 4g, SugarContent 1g, ProteinContent 6g, CholesterolContent 0mg, SodiumContent 203mg

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  • { "@type": "HowToStep", "text": "Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining 2 tablespoons oil; drizzle over vegetable mixture. Sprinkle with herbs and toss to combine." }
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