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Roasted Vegetable Quinoa

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Roasted Vegetable Quinoa

Kristi
The Cook
8 Servings
12 Ingredients
9 Comments

Marinaded in tangy balsamic vinegar, tender roast vegetables are paired with nutty quinoa in this simple yet delightful dinnertime meal.

8 Servings
12 Ingredients
9 Comments

Ingredients

  • 2 cups slice Zucchini
  • 1 cup dice Bell Pepper, Red
  • 1 cup dice Bell Pepper, Yellow
  • 2 cups slice Mushroom, Portobello
  • 2 cups dice Asparagus
  • 3 tablespoons Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 2 teaspoons Kosher Salt
  • ½ teaspoons Black Pepper
  • ½ teaspoons Garlic Powder
  • 1 tablespoon Italian Seasoning
  • 3 cups rinse and drain Quinoa

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Stovetop

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Make It Now Cooking Directions

Oven Cook

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9 Comments

Join the discussion
  1. This sounds so very good. But I’m not a big fan of mushrooms. Do you think I could substitute carrots or tomatoes or something else for them? What would you suggest?

    1. I think, really, that you could put just about any vegetable you like in this roasted vegetable blend. Something that might go well, if you like it, would be eggplant. If you don’t, try corn or even tomatoes in your version.

  2. This sounds awesome and I even have all the ingredients. However, I’ve never cooked quinoa. Is it like rice?

    1. It’s pretty simple, much like rice, yes. You boil water, put in the quinoa, simmer it and then let it stand. After it soaks in the remaining water, you fluff it with a fork and serve.

        1. Water to quinoa is 2:1, yes (2 cups water to 1 cup quinoa). Brands and types sometimes vary a tad, so be sure to check your package instructions. Also, it cooks up to about 3 times its original size (1 cup dry will make about 3 cups cooked).

  3. I love quinoa! I use it in place of rice when I run out. I have even made rice pudding using the quinoa and it was so good. Will be trying this recipe soon.

  4. What was different for the freezing instructions for this? At what stage did you freeze and how did you thaw/recook? Thanks!

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