Quinoa with Roasted Vegetables
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!
- 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
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.
Calories: 233kcal | Carbohydrates: 28.8g | Protein: 7.4g | Fat: 9.9g | Saturated Fat: 1.52g | Sodium: 154mg | Fiber: 4.5g | Sugar: 5.6g