Quinoa with Roasted Vegetables
Try this Quinoa with Roasted Vegetables recipe, or contribute your own.
Try this Quinoa with Roasted Vegetables recipe, or contribute your own.
- kosher salt
- 1/2 teaspoon dijon mustard
- 1 tablespoon balsamic vinegar
- black pepper
- 2 medium zucchini sliced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 carrots, peeled and sliced
- 1 medium red onion thickly sliced
- 2 bell peppers (yellow or red) sliced
- 6-8 whole cloves garlic peeled
- 3 1/2 tablespoons olive oil divided use
- 1 cup quinoa (i used bob's red mill tri-color quinoa)
- 2 cups low sodium vegetable or chicken stock
- Carbohydrate 2.67297166758227 g
- Cholesterol 0 mg
- Fat 0.134851666666667 g
- Fiber 0.736833348711332 g
- Protein 0.823551666693011 g
- Saturated Fat 0.02537 g
- Serving Size 1 1 Serving (68g)
- Sodium 37.0720333345699 mg
- Sugar 1.93613831887094 g
- Trans Fat 0.0354041666666667 g
- Calories 13 calories
Step-by-step
- Preheat oven to 425°F.
- Place the onion, zucchini, bell peppers, carrots, and garlic on a large roasting pan.
- Drizzle with 1½ tablespoons of olive oil.
- Sprinkle the thyme on top and season with a pinch of salt and pepper.
- Roast in the oven until vegetables are softened and caramelized, 35-40 minutes. If using two baking sheets, rotate the pans halfway through.
- While vegetables are roasting, make the quinoa. Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat.
- Cover the pot and reduce heat to low.
- Simmer until cooked, 12-15 minutes.
- Season with salt to taste.
- Remove from heat and transfer quinoa to a large bowl.
- Add the roasted vegetables to the bowl.
- Whisk the remaining 2 tablespoons olive oil with the balsamic vinegar and Dijon mustard in a small bowl.
- Pour the dressing over the quinoa and vegetables and toss to combine.
- Serve warm or cold.
A Weeknight Winner: Quinoa with Roasted Vegetables
As a busy working mom, finding time to cook healthy, delicious meals can feel like a constant uphill battle. Between juggling work deadlines, school pick-ups, and everything else life throws my way, the last thing I want to spend hours on is dinner. That’s why I’ve become a huge fan of quick and easy recipes that don’t compromise on flavor or nutrition. This Quinoa with Roasted Vegetables recipe is a perfect example. It's incredibly versatile, adaptable to whatever vegetables I have on hand, and comes together in under an hour – a lifesaver on a busy weeknight!
The beauty of this dish lies in its simplicity. Roasting the vegetables brings out their natural sweetness and creates a beautiful caramelization. The quinoa provides a hearty base, and the simple balsamic vinaigrette adds a touch of tangy brightness that perfectly complements the roasted vegetables. I often find myself making a double batch, because the leftovers are just as delicious cold as they are warm, making it a perfect lunch option for the next day. It’s a dish my kids actually enjoy, which is a bonus in itself!
Why I love this recipe:
- Quick and easy: Ready in under an hour.
- Healthy and nutritious: Packed with vegetables and protein.
- Versatile: Easily adaptable to different vegetables and preferences.
- Delicious leftovers: Equally enjoyable cold or warm.
- Kid-friendly: Even picky eaters tend to love this dish.
Tips and Variations:
- Customize your vegetables: Feel free to swap out the vegetables for your favorites. Broccoli, Brussels sprouts, sweet potatoes, and butternut squash all work wonderfully.
- Add protein: For a heartier meal, add grilled chicken, chickpeas, or tofu to the quinoa.
- Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a little heat.
- Make it ahead: The quinoa and roasted vegetables can be prepared ahead of time and stored separately in the refrigerator. Assemble the dish just before serving.
- Meal prep magic: Double the recipe and enjoy it for lunch throughout the week. It travels well in a lunchbox.
This Quinoa with Roasted Vegetables recipe isn’t just a meal; it’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a perfect example of how a little creativity in the kitchen can lead to delicious and satisfying results, even when you're short on time. So, give it a try, and I'm confident it'll become a new family favorite!
Beyond the Recipe: The Power of Simple Meals
In today's fast-paced world, it's easy to get caught up in the pursuit of perfection, especially when it comes to food. We see elaborate recipes online, beautifully plated dishes on social media, and feel pressured to recreate those culinary masterpieces in our own kitchens. But the truth is, the most satisfying meals are often the simplest ones. Recipes like this Quinoa with Roasted Vegetables remind us that good food doesn't have to be complicated. It's about using fresh, wholesome ingredients, combining them in a thoughtful way, and enjoying the process of creating something nourishing and delicious.
This recipe isn’t just a collection of ingredients; it represents a philosophy. It's about making healthy choices that fit into a busy lifestyle without sacrificing flavor or satisfaction. It's about finding joy in the simple act of cooking, and sharing a healthy, delicious meal with loved ones. And that, more than anything, is what makes this recipe truly special. So, embrace the simplicity, experiment with different flavors, and rediscover the pleasure of a wholesome, easy weeknight meal.
