Quinoa With Roasted Veggies And Goddess Dressing Recipes

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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 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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