Quinoa With Roasted Vegetables Recipes

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QUINOA WITH VEGGIES



Quinoa with Veggies image

I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!

Provided by feminiSh

Categories     Side Dish     Grain Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 cup quinoa
3 cups water
1 pinch salt
3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
½ cup corn kernels
½ teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped

Steps:

  • Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
  • Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.4 g, Fat 13.1 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 13.8 mg, Sugar 2 g

ROASTED VEGETABLE & QUINOA HARVEST BOWLS



Roasted Vegetable & Quinoa Harvest Bowls image

Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 15

4 medium whole carrots ((peeled and quartered // large pieces halved))
1 1/2 cups quartered baby yellow potatoes
2 Tbsp maple syrup ((divided))
2 Tbsp olive oil ((divided))
1 healthy pinch each sea salt + black pepper
1 Tbsp chopped fresh rosemary ((or dried))
2 cups halved Brussels sprouts
1 cup white quinoa (well rinsed + drained)
1 3/4 cups water
1 pinch sea salt
1/2 cup tahini
1 medium lemon, juiced ((yields ~3 Tbsp or 45 ml as original recipe is written))
2-3 Tbsp maple syrup
Fresh herbs (parsley, thyme, etc.)
Pomegranate arils

Steps:

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
  • Add the carrots and potatoes to the sheet and drizzle with half of the maple syrup, half of the olive oil, the salt, pepper, and rosemary (as original recipe is written, 1 Tbsp maple syrup and 1 Tbsp olive oil // adjust if altering batch size). Toss to combine. Then bake for 12 minutes.
  • In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
  • Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
  • When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp olive oil, 1 Tbsp maple syrup, and another pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Loosely toss to combine.
  • Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.)
  • Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
  • To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.

Nutrition Facts : ServingSize 1 side servings, Calories 530 kcal, Carbohydrate 65.4 g, Protein 14.2 g, Fat 26.3 g, SaturatedFat 3.7 g, Sodium 152 mg, Fiber 10.3 g, Sugar 14.2 g

QUINOA & FETA SALAD WITH ROASTED VEGETABLES



Quinoa & feta salad with roasted vegetables image

Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

200g quinoa
3 tbsp olive oil
1 red onion , peeled but left whole, then cut into 1cm thick round slices
2 peppers , red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgette , halved lengthways
3 garlic cloves , unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley , roughly chopped
200g pack feta cheese

Steps:

  • Cook the quinoa following pack instructions, then drain really well and set aside.
  • Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
  • Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
  • Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium

ROASTED VEGETABLES WITH QUINOA



Roasted Vegetables with Quinoa image

Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 15

3 cups diced butternut squash
2 cups trimmed and halved Brussels sprouts
2 tablespoons melted coconut or extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon smoked paprika
1 clove garlic
2 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 cup cooked quinoa
2 1/2 cups baby spinach, divided

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss squash and Brussels sprouts with 2 tablespoons melted coconut or extra-virgin olive oil and season with salt and paprika. Roast, rotating pan, until golden and tender, 25 to 30 minutes.
  • Make sauce: Pulse garlic, tahini, vinegar, 2 tablespoons olive oil, water, chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper.
  • In a large bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce.
  • For each serving, toss with 1 1/4 cups spinach and adjust seasoning.

Nutrition Facts : Calories 481 g, Fat 20 g, Fiber 16 g, Protein 13 g, SaturatedFat 3 g, Sodium 269 g

QUINOA WITH ROASTED WINTER VEGETABLES AND PESTO



Quinoa With Roasted Winter Vegetables and Pesto image

This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h20m

Yield Serves 6

Number Of Ingredients 9

1 pound winter squash, peeled and cut in 1 1/2-inch chunks
1/2 pound carrots, peeled, quartered and cut in 2-inch lengths
1/2 pound brussels sprouts, trimmed and cut in half through the stem
1/2 pound turnips, peeled and cut in wedges
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 cup quinoa
1/4 to 1/3 cup pesto or pistou

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
  • While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
  • When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 6 grams

QUINOA WITH ROASTED VEGETABLES



Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

  • Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

QUINOA AND ROASTED VEGETABLES



Quinoa and Roasted Vegetables image

Quinoa is a grain that is lighter than rice or couscous but has more protein than other grains. The recipe will serve more than 4 if you use it as a side dish rather than a main course.

Provided by Debra1113

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 cups butternut squash, peeled and cubed
4 plum tomatoes, cut into chunks
2 small onions, cut into thin wedges
1 tablespoon cooking oil or 1 tablespoon olive oil
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 1/2 teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed
1/4 teaspoon pepper
6 garlic cloves, with skin
1 1/2 cups quinoa
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can reduced-sodium chicken broth
1 1/4 cups water

Steps:

  • Preheat oven to 400 degrees.
  • Line a 15x10x1 inch baking pan with foil; spray foil with oil.
  • Spread squash, tomatoes and onion on foil. Drizzle vegetables with oil. Sprinkle with thyme, savory and pepper.
  • Place garlic cloves to one side of foil-lined pan.
  • Bake in 400 degree oven for 20 minutes.
  • Remove garlic from pan. Set aside to cool.
  • Bake remaining vegetables for 15 to 20 min more or until tender.
  • Meanwhile, thoroughly rinse guinoa. Drain.
  • In saucepan combine broth and water. Bring to boil.
  • Stir in quinoa. Return to boil.
  • Reduce heat to low. Simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
  • Squeeze softened garlic from each clove. Discard skin. Stir in garlic into quinoa.
  • Add roasted vegetables to quinoa mixture. Toss gently to combine.

Nutrition Facts : Calories 363.3, Fat 10.7, SaturatedFat 1.3, Sodium 22.8, Carbohydrate 59.8, Fiber 6.6, Sugar 4.7, Protein 10.2

SALMON WITH ROASTED VEGETABLES & QUINOA



Salmon with Roasted Vegetables & Quinoa image

This healthy salmon recipe has everything you want for a complete meal: omega-3-rich salmon, protein-packed quinoa and lots of vegetables. Drizzled with a maple-lemon dressing, this healthy quinoa dinner also makes a delicious next-day lunch.

Provided by EatingWell Test Kitchen

Categories     Healthy Delicata Squash Recipes

Time 50m

Number Of Ingredients 13

2 small or 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch pieces
4 cups cauliflower florets
6 small shallots, quartered
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 ¼ cups water
¾ cup red or white quinoa
1 pound wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
Olive oil or canola oil cooking spray
3 tablespoons lemon juice
2 tablespoons maple syrup
¼ cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425 degrees F.
  • Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.
  • Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.
  • When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.
  • Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 46.7 g, Cholesterol 53 mg, Fat 21.9 g, Fiber 8.6 g, Protein 31.5 g, SaturatedFat 3.3 g, Sodium 516.3 mg, Sugar 13.8 g

QUINOA WITH BUTTERY ROASTED VEGETABLES



Quinoa with Buttery Roasted Vegetables image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1 cup quinoa
8 tablespoons (1 stick) salted butter
3 cloves garlic, minced
2 large carrots, peeled, halved lengthwise and cut into 1-inch pieces
2 large parsnips, peeled, halved lengthwise and cut into 1-inch pieces
1/2 red onion, cut into large chunks
1/2 butternut squash, peeled, seeded and cut into large chunks
Kosher salt and freshly ground black pepper
Juice of 1 lemon
1/4 cup pine nuts
6 ounces baby arugula leaves
1 cup Parmesan shavings

Steps:

  • Preheat the oven to 400 degrees F.
  • Prepare the quinoa according to the package directions. Set aside to cool.
  • In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
  • Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
  • Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
  • Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
  • To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.

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QUINOA WITH ROASTED VEGETABLES - A COUPLE COOKS
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2017-09-19 The basic idea for this quinoa with roasted vegetables recipe is to make roasted vegetables in your oven using some herbs and seasonings, and …
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  • In a large bowl, mix the vegetables and rosemary with 3 tablespoons olive oil, 1 teaspoon kosher salt and fresh ground pepper. Line two baking sheets with parchment paper and spread the veggies evenly between the two trays. Place the trays in the oven and roast 45 to 50 minutes, stirring occasionally, until all vegetables are tender. Let cool slightly.
  • Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Place 2 cups quinoa in a saucepan with 4 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes. Cover and leave warm in the pan until serving.


MEDITERRANEAN QUINOA SALAD WITH ROASTED VEGETABLES ...
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  • Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
  • Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
  • To cook the quinoa, combine the uncooked quinoa with 2/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
  • To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.


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ROASTED VEGETABLE QUINOA BOWLS - TWO PEAS & THEIR POD
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  • Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. Place the pans back in the oven and roast for 15-20 more minutes or until vegetables are tender and slightly crisp. I prefer my vegetables crispy and a little black on the edges so I let them roast for about 40 minutes total.
  • While the vegetables are roasting make the quinoa.In a medium saucepan, combine water, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.
  • To make the lemon tahini dressing, whisk together the tahini, garlic, lemon juice, and, water in a small bowl or jar. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.
  • To assemble the bowls, add quinoa, an assortment of the roasted vegetables, and chopped kale. Drizzle with lemon tahini dressing.


QUINOA WITH ROASTED VEGETABLES RECIPE: HOW TO MAKE IT
Directions. Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once.
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Roasted Vegetable Quinoa Harvest Bowl | Minimalist Baker ... hot minimalistbaker.com. The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection. Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa …
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