Roasted Vegetable And Chicken Quinoa Bowls For Two Recipes
QUINOA WITH ROASTED VEGETABLES
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
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
CHICKEN QUINOA BOWL
A simple, healthy dinner for two.
Provided by Jenny
Categories Cooking for Two
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Mix quinoa, chicken, tomatoes, cucumber, feta cheese, avocado, olive oil, lemon juice, and pepper in a bowl.
- Portion into two bowls and serve.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 66.8 g, Cholesterol 70.6 mg, Fat 21 g, Fiber 11.7 g, Protein 42.1 g, SaturatedFat 4.4 g, Sodium 489.9 mg, Sugar 0.9 g
CHICKEN AND VEGGIE QUINOA BOWLS
Healthy and enjoyable meal for the whole family! These bowls are super easy to make in advance or last minute! Gluten-free and can be made vegetarian if you remove the chicken and use vegetable broth. Depending on how much quinoa or veggies you like, this recipe can serve anywhere from 3 to 6 people.
Provided by sam johnson
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
- While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
- Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.
Nutrition Facts : Calories 521.9 calories, Carbohydrate 31 g, Cholesterol 89.2 mg, Fat 29.9 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 615.9 mg, Sugar 3.7 g
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