<p>Marinated in tangy balsamic vinegar, tender roast vegetables are paired with nutty quinoa in this simple yet delightful dinnertime meal.</p>
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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
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Garlic Powder
- 1 tablespoon Italian Seasoning
- 3 cups rinse and drain Quinoa
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 390 Calories
- 11g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 490mg Sodium
- 61g Total Carb
- 8g Fiber
- 6g Total Sugars (Includes 0g Added Sugars)
- 14g Protein
- 11 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Coat diced veggies in olive oil, vinegar and spices.
- Roast on baking sheet at 400 degrees for 20 minutes, flipping once halfway through.
- Meanwhile, cook quinoa.
- Combine vegetables with quinoa.
Freeze For Later Cooking Directions
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?
- Coat diced veggies in olive oil, vinegar and spices.
- Roast on baking sheet at 400 degrees for 20 minutes, flipping once halfway through.
- Meanwhile, cook quinoa.
- Combine vegetables with quinoa.
- Let cool.
- Divide among gallon freezer bags. Remove as much air as possible, label & seal.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- Reheat on stovetop over medium-low until heated through (about 25 minutes).