Quinoa with Roasted Vegetables

Name: Quinoa with Roasted Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: 1 medium red onion; 2 medium zucchini; 2 bell peppers; 2 carrots; 6-8 whole cloves garlic; 3 ½ tablespoons olive oil; 1 tablespoon fresh thyme; kosher salt; black pepper; 1 cup quinoa; 2 cups low sodium vegetable or chicken stock; 1 tablespoon balsamic vinegar; ½ teaspoon Dijon mustard

User Reviews

4.8

393 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Calories
233 kcal
Course
Side Dish, Main Course
Cuisine
American

Quinoa with Roasted Vegetables

Kaitlin Farley

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My Quinoa with Roasted Vegetables features colorful quinoa, a nutritional powerhouse. I toss the quinoa with sweet, caramelized roasted vegetables and a light balsamic vinaigrette. It's a simple and elegant dish that's packed with color and flavor!

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Ingredients

Servings

1 medium red onion, thickly sliced
2 medium zucchini, sliced
2 bell peppers (yellow or red), sliced
2 carrots, peeled and sliced
6-8 whole cloves garlic, peeled
3 ½ tablespoons olive oil, divided use
1 tablespoon fresh thyme (or 1 teaspoon dried)
kosher salt
black pepper
1 cup quinoa
2 cups low sodium vegetable or chicken stock
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard

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Instructions

Preheat oven to 425°F.
Place the onion, zucchini, bell peppers, carrots, and garlic on a large roasting pan. Drizzle with 1½ tablespoons of olive oil. Sprinkle the thyme on top and season with a pinch of salt and pepper.
Roast in the oven until vegetables are softened and caramelized, 30-35 minutes. If using two baking sheets, rotate the pans halfway through.
While vegetables are roasting, make the quinoa. Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat. Cover the pot and reduce heat to low. Simmer until cooked, 12-15 minutes. Season with salt to taste. Remove from heat and transfer quinoa to a large bowl. Add the roasted vegetables to the bowl.
Whisk the remaining 2 tablespoons olive oil with the balsamic vinegar and Dijon mustard in a small bowl. Pour the dressing over the quinoa and vegetables and toss to combine. Serve warm or cold.

Notes

I like to cook the quinoa in vegetable or chicken stock (rather than water) to infuse it with extra flavor.
This dish makes an excellent vegetarian entrée or side dish or can even be topped with grilled chicken or fish, if desired.

Nutrition Information

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Calories 233kcal (12%) Carbohydrates 28.8g (10%) Protein 7.4g (15%) Fat 9.9g (15%) Saturated Fat 1.52g (8%) Sodium 154mg (6%) Fiber 4.5g (18%) Sugar 5.6g (11%)