Quinoa with Roasted Vegetables
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
233 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Quinoa with Roasted Vegetables
Description
Quinoa with Roasted Vegetables features an array of thick-sliced red onion, zucchini, bell peppers, carrots, and whole garlic cloves that roast until tender and caramelized, highlighting the vegetables' natural sugars. The quinoa is cooked separately in vegetable or chicken stock to infuse it with subtle savory undertones and then combined with the warm roasted vegetables.
The dish is finished with a dressing of olive oil, balsamic vinegar, and Dijon mustard whisked together and tossed with the quinoa and vegetables, adding a hint of acidity and smoothness. This combination delivers balanced textures: the slight crispness on some edges of the roasted vegetables contrasts with the fluffy quinoa.
This versatile recipe works well served warm or cold, making it suitable for meals ranging from wholesome vegetarian dinners to a customizable side dish. It can also be topped with grilled chicken or fish for added protein, depending on dietary preferences.
Cooking the quinoa in broth instead of water enriches the flavor subtly without overpowering the vegetables, while roasting at 425°F ensures a caramelized exterior without drying out the produce.
Ingredients
- 1 red onion thickly sliced, medium
- 2 zucchini sliced, medium
- 2 bell pepper yellow or red), sliced
- 2 carrot peeled and sliced
- 6-8 garlic peeled, whole cloves
- 3 ½ tablespoons olive oil divided use
- 1 tablespoon thyme or 1 teaspoon dried, fresh
- kosher salt
- black pepper
- 1 cup quinoa
- 2 cups vegetable stock low sodium, or chicken stock
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
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
- Use vegetable or chicken stock instead of water to cook quinoa for added flavor.
- This dish can be served warm or chilled, adapting to seasonal preferences.
- Consider adding grilled chicken or fish on top to incorporate protein and make it a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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