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
WARM QUINOA SALAD
Super-wholesome warm quinoa salad is jam-packed with nutrients. High in protein and iron.
Provided by Mac Rogers
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together olive oil, lime juice, kosher salt, pepper, and cumin in a large serving bowl.
- Bring water, quinoa, and kosher salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Place cooked quinoa into the serving bowl with dressing. Add black beans, corn, red bell pepper, red onion, and cilantro. Combine with a large spoon or wide spatula. Serve immediately.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 68.5 g, Fat 18 g, Fiber 13.3 g, Protein 15.8 g, SaturatedFat 2.5 g, Sodium 1210.6 mg, Sugar 5 g
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
WARM QUINOA SALAD WITH ROASTED AUTUMN VEGETABLES
Make and share this Warm Quinoa Salad With Roasted Autumn Vegetables recipe from Food.com.
Provided by hegartyj83
Categories Vegan
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 400°F and arrange a rack in the middle.
- Place the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and pepper in a large bowl and toss to combine. Transfer the vegetables to a baking sheet and arrange in an even layer; set the bowl aside (no need to wipe it out).
- Roast the vegetables, stirring every 5 minutes, until they're tender and cooked through, about 18 to 20 minutes. Meanwhile, cook the quinoa.
- Place the quinoa in a medium saucepan, cover with about 2 to 3 inches of cold water, season with salt, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 minutes. Meanwhile, make the dressing.
- For the dressing and to assemble:.
- Place all of the ingredients except the cilantro in the reserved bowl from the veggies and whisk to combine; set aside.
- When the quinoa is ready, drain it through a fine-mesh strainer and add it to the bowl with the dressing. Add the roasted vegetables and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the cilantro (if using) and serve immediately or at room temperature.
Nutrition Facts : Calories 306.5, Fat 16.7, SaturatedFat 2.3, Sodium 899, Carbohydrate 33.7, Fiber 5.2, Sugar 3.3, Protein 7.2
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WARM QUINOA ROASTED VEGGIE SALAD WITH VINAIGRETTE
From dudethatcookz.com
5/5 (13)Total Time 50 minsCategory Comfort FoodCalories 452 per serving
- Remove skin from sweet potatoes and cut into cubes. Cut the ends from the zucchini and cut zucchini into cubes. Slice baby carrots and mushrooms in half (if not already cut). Add all veggies into a large bowl. Coat with salt, pepper, and olive oil shaking together until evenly coated.
- Cook quinoa as instructed then place into a large bowl. Add roasted veggies into the same bowl with quinoa and toss together. Set to the side.
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