Servings: 4 servings
Calories: 300kcal
Equipment
- Oven
- Pot
- Baking Sheet
- large bowl
- Airtight container
Ingredients
For the Quinoa
- 1 cup Quinoa gluten-free
- 2 cups Vegetable Broth homemade for extra flavor
For the Veggies
- 2 cups Mixed Vegetables bell peppers, zucchini, carrots
- 2 tablespoons Olive Oil or avocado oil
- 1 teaspoon Garlic Powder or fresh minced garlic
- 1 teaspoon Onion Powder or finely chopped onion
- 1 teaspoon Salt to taste
- 1 teaspoon Pepper fresh ground
Optional Addition
- 1 cup Shredded Cheese try Feta for tanginess
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- Combine quinoa and vegetable broth in a pot, bring to a boil, then reduce heat and simmer for 15 minutes.
- Chop the mixed vegetables and toss them in a bowl with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread the seasoned vegetables on a baking sheet and roast for 20 minutes.
- Mix the cooked quinoa with the roasted vegetables in a large bowl.
- Stir in shredded cheese if desired.
- Transfer the mixture to a baking dish and bake for an additional 10 minutes.
- Top with fresh herbs for an extra burst of flavor if desired.
Notes
Make sure to rinse quinoa thoroughly to remove bitterness. Feel free to customize with seasonal vegetables. Cut vegetables into uniform sizes for even cooking.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 45g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 500mg | Potassium: 400mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1500IU | Vitamin C: 60mg | Calcium: 120mg | Iron: 3mg
Tried this recipe?Let us know how it was!