QUINOA RECIPES WITH VEGETABLES RECIPES

Name: Quinoa with Roasted Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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: HOW TO MAKE IT - TASTE OF HOME

Vegetable Quinoa Recipe: How to Make It - Taste of Home image

“My family really enjoys this hearty dish,” writes Kate Selner from her home in Lino Lakes, Minnesota. “It makes a delicious side with grilled chicken or a filling main course when served with a salad or extra vegetable.”

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 cup quinoa, rinsed
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/4 cup water
1 small onion, chopped
1 tablespoon olive oil
1 medium sweet red pepper, chopped
1 small carrot, chopped
1/2 cup chopped fresh broccoli
2 garlic cloves, minced
1 teaspoon dried basil
1/4 teaspoon pepper

Steps:

In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed., Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through.

Nutrition Facts : Calories 221 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 36g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 starch

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{ "@type": "HowToStep", "text": "In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed., Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through. " }

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