Recipes / Dinner

Roasted Vegetable Quinoa

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Roasted Vegetable Quinoa

Kristi
The Cook
8 Servings
12 Ingredients
9 Comments

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

Read More
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

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Coat diced veggies in olive oil, vinegar and spices.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Coat diced veggies in olive oil, vinegar and spices.
  2. Roast on baking sheet at 400 degrees for 20 minutes, flipping once halfway through.
  3. Meanwhile, cook quinoa.
  4. Combine vegetables with quinoa.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
390
Total Fat
11g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
490mg
Total Carbohydrates
61g
Fiber
8g
Sugar
6g
Protein
14g
WW Freestyle
11

Categories

plant-based, big-8-allergen-free, shellfish-free, fish-free, soy-free, vegetarian, spring, summer, gluten-free, dairy-free, gluten-free-dairy-free, fall, nut-free, vegan, real-food, egg-free

Categories

plant-based, big-8-allergen-free, shellfish-free, fish-free, soy-free, vegetarian, spring, summer, gluten-free, dairy-free, gluten-free-dairy-free, fall, nut-free, vegan, real-food, egg-free

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?

    Reply

    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.

      Reply

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

    Reply

    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.

      Reply

        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.

    Reply

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

    Reply