Quinoa Pilaf With Roasted Vegetables #RSC Recipe

Name: Quinoa Pilaf With Roasted Vegetables #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds Wrap Foil; 3 medium beets (with some stem still attached); olive oil; 1 cup black beans, cooked in salted water until just soft & drained; 1 cup quinoa, cooked in 2 c vegetable stock; 1 medium zucchini, cut into large 1-inch dice; 1 large red bell pepper, cut into large 1-inch dice; 2 tablespoons minced shallots; 2 tablespoons minced garlic; 2 tablespoons minced jalapenos; 1 lemon, grated zest of; 2 tablespoons fresh oregano; ¼ cup extra virgin olive oil; 1 lemon, juice of; kosher salt; ½ cup minced fresh flat-leaf Italian parsley

Servings: persons

Reynolds Wrap Foil
3 medium beets (with some stem still attached)
olive oil
1 cup black beans, cooked in salted water until just soft & drained
1 cup quinoa, cooked in 2 c vegetable stock
1 medium zucchini, cut into large 1-inch dice
1 large red bell pepper, cut into large 1-inch dice
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons minced jalapenos
1 lemon, grated zest of
2 tablespoons fresh oregano
¼ cup extra virgin olive oil
1 lemon, juice of
kosher salt
½ cup minced fresh flat-leaf Italian parsley

1
Preheat oven to 400F Scrub beets.
2
Place each beet on a piece of foil large enough to wrap it well.
3
Drizzle a bit of olive oil on each beet & wrap.
4
Place foil wrapped beets on a baking tray & roast for 1 hour 15 minutes.
5
Let cool a bit, unwrap, cut off top & stem, peel.
6
Cut beets into large dice while still on foil.
7
Sprinkle with kosher salt.
8
Line a large baking tray with Reynold's Wrap foil.
9
Place cut up zucchini & red bell pepper on tray.
10
Drizzle with olive oil.
11
Roast for just 15 minutes - this softens the vegetables so they are not raw without softening them too much.
12
Remove from oven & sprinkle with kosher salt.
13
Combine cooked quinoa & cooked black beans.
14
Add minced shallot, garlic, jalapeno, lemon zest & oregano.
15
Stir well.
16
Add roasted vegetables.
17
Stir well.
18
Combine extra virgin olive oil, lemon juice & about 1/2tsp salt.
19
Whisk well.
20
Pour over pilaf & stir very well to combine.
21
Add parsley & stir well one more time.
22
Enjoy!

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Reynolds Wrap Foil, 3 medium beets (with some stem still attached), olive oil, 1 cup black beans, cooked in salted water until just soft & drained, and more.

Yes, Quinoa Pilaf With Roasted Vegetables #RSC falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Pilaf With Roasted Vegetables #RSC

How did you like this recipe?

Frequently Asked Questions