Roasted Vegetable Quinoa Recipe

Name: Roasted Vegetable Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 heads (Medium Size) Cauliflower (cored And Coarsely Chopped); 5 cups Broccoli Florets (coarsely Chopped); 2 whole Medium Yellow Summer Squash ( Thinly Sliced And Quartered); 1/2 Tablespoons Olive Oil; 1 teaspoon Italian Seasoning; 1/2 teaspoons Coarsely Ground Garlic Salt; 1/4 teaspoons Black Pepper; 5 cloves Garlic (peeled, Finely Diced); 1 whole Medium Yellow Onion, Finely Chopped; 1/4 teaspoons Coarsely Ground Garlic Salt; 2 cups Cooked Tri-colored Quinoa (cook According To Package Instructions); 1/4 cups Shredded Parmesan; 1/4 teaspoons Dried Basil; 1/4 cups Shredded Parmesan

Servings: persons

1/2 heads (Medium Size) Cauliflower (cored And Coarsely Chopped)
5 cups Broccoli Florets (coarsely Chopped)
2 whole Medium Yellow Summer Squash ( Thinly Sliced And Quartered)
1/2 Tablespoons Olive Oil
1 teaspoon Italian Seasoning
1/2 teaspoons Coarsely Ground Garlic Salt
1/4 teaspoons Black Pepper
5 cloves Garlic (peeled, Finely Diced)
1 whole Medium Yellow Onion, Finely Chopped
1/4 teaspoons Coarsely Ground Garlic Salt
2 cups Cooked Tri-colored Quinoa (cook According To Package Instructions)
1/4 cups Shredded Parmesan
1/4 teaspoons Dried Basil
1/4 cups Shredded Parmesan

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1. Preheat oven to 400 F.
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2. In a large bowl (I use a large Tupperware container with a lid) combine the cauliflower, broccoli, squash, 1/2 tablespoon oil, Italian seasoning, garlic salt and pepper. Mix by hand (or shake the sealed container) until all the vegetables are thoroughly coated.
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3. Spread in a single layer onto two foil lined, greased rimmed baking sheets.
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4. Roast for 25 minutes. (If you haven't already cooked the quinoa, now would be a good time.)
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5. As the vegetables are roasting, start heating up 1 tablespoon of oil in a medium saucepan.
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6. Keeping the heat between low and medium (my dial was set between 3-4) add the diced garlic, onion and garlic salt. Cover but stir periodically, making sure the onion and garlic doesn't begin to burn.
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7. Once the garlic and onions have softened, turn the heat down to low and stir in the cooked quinoa along with the first amount of Parmesan and basil.
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8. By now, the vegetables should be done roasting. Once you pull them out, gently toss the vegetables with the quinoa and remaining Parmesan. Serve immediately.
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9. I usually serve this as a side dish with chicken or fish. Enjoy.
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For a 1 cup serving: 188 calories.
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Total fat 7g; saturated fat 2g; monounsaturated fat 3g; polyunsaturated fat 0g; trans-fat 0g Cholesterol 7mg; sodium 292mg; potassium 283mg
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Total carbohydrate 22g; dietary fiber 5g; sugars 3g; protein 10g
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Vitamin A 45%; Vitamin C 159%; Calcium 16%; Iron 6%

215

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.

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

You need 14 ingredients. The key ingredients include: 1/2 heads (Medium Size) Cauliflower (cored And Coarsely Chopped), 5 cups Broccoli Florets (coarsely Chopped), 2 whole Medium Yellow Summer Squash ( Thinly Sliced And Quartered), 1/2 Tablespoons Olive Oil, and more.

Yes, Roasted Vegetable Quinoa 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.

Roasted Vegetable Quinoa

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