Roasted Vegetables with Quinoa

Roasted vegetables with quinoa is an easy and healthy recipe you can throw together any night of the week.  There’s roasted zucchini, pumpkin, yellow pepper along with crumbled feta cheese for a nice salty bite.  All tossed together with the simplest of dressings, a balsamic and olive oil vinaigrette. 

This recipe is so flexible, it works with any veggies you like or just need to eat because they’re getting close to past their prime.  Sprinkle on a little salt, pepper and olive oil and in the oven they go while you cook the quinoa in a pot.  Quinoa is a highly nutritious grain.  Its unique for a grain because it’s a complete protein, meaning that it contains all nine essential amino acids,  so you don’t need to add another protein for a well-balanced meal. 

Quinoa is a powerhouse of nutrients!

• Rich in fiber and protein.  Just one cup has 8g of protein and 5g of fiber
• Good source of essential nutrients such as magnesium, manganese, zinc and iron
• Contains vitamin B6, E and folate
• Packed with antioxidant and anti-inflammatory  compounds to protect against a range of chronic conditions like heart disease, diabetes and several cancers
• Gluten free

Roasted vegetables with quinoa is perfect for meal prepping.  It can be stored in the fridge for 3 to 4 days and be eaten cold or warm. 

Enjoy!

For more light and healthy recipes, check out:

• Smoked salmon avocado sushi rice bowl
• Mediterranean farro salad
• Bacon and Brussels sprouts fried rice
• Easy salmon onigiri (Japanese rice balls)

Roasted Vegetables with Quinoa

Roasted vegetables with quinoa is an easy and healthy recipe you can throw together any night of the week. There’s roasted zucchini, pumpkin, yellow pepper along with crumbled feta cheese for a nice salty bite. All tossed together with the simplest of dressings, a balsamic and olive oil vinaigrette.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish

Servings 2

Ingredients

  

• 1 zucchini diced in 1 inch cubes
• 1 1/2 cup pumpkin diced in 1 inch cubes
• 1 large yellow pepper chopped
• 1 cup quinoa
• 1/2 cup feta cheese crumbled

For the dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoons extra virgin olive oil
• Pinch of salt and pepper

Instructions

 

• Preheat oven to 400°F or 205°C. Dice zucchini, pumpkin, yellow peppers and season with salt, pepper and olive oil. Roast for 20 to 30 minutes until vegetables are tender.
• While the vegetables are roasting, cook quinoa with 2 cups water. Cover, boil and then turn the burner down to a simmer. Approximately 10 minutes cooking time. Transfer to a bowl. Fluff with a fork and let it cool down.
• Add roasted vegetables and feta to the quinoa and toss with the dressing. Enjoy!

Keyword Roasted vegetables with quinoa