Warm Quinoa and Roasted Vegetables

I found this recipe in Delicious Living, a free magazine we get a our local grocery store.We will be trying it for the first time this week! Sounds delicious.

Delicious Living Website

Warm Quinoa and Roasted Vegetables

Prep time: 15 minutes
Cook time: 38 minutes
Serves 4


  • 1 cup quinoa, well washed and drained
  • 1 3/4 cups water
  • 1/4 teaspoon sea salt, plus more to taste
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, cut into half-moons
  • 2 stalks celery, chopped
  • 1 carrot, sliced into ¼-inch-thick rounds
  • ½ large golden beet, halved lengthwise and cut into ¼-inch-thick slices
  • 2½ cups broccoli florets
  • 2 tablespoons balsamic vinegar
  • 1 large clove garlic, minced or pressed
  • Juice of ½ lemon
  • ½ cup chopped fresh parsley
  • 2 ounces feta cheese, crumbled (optional)

1. Preheat oven to 425˚.

2. Combine quinoa, water, salt, and 1 tablespoon olive oil in a 2-quart saucepan. Bring to a boil; then immediately reduce heat to low. Cover and simmer 15–20 minutes, until all water is absorbed. Let stand 5 minutes; then fluff with fork.

3. While quinoa cooks, toss onion, celery, carrot, beet, and broccoli with 1 tablespoon olive oil and salt to taste. Spread in single layer in baking dishes or on baking sheets. Roast in oven 20–25 minutes, stirring occasionally, until crisp-tender.

4. Meanwhile, combine vinegar, garlic, lemon juice, a pinch of sea salt, and a few grinds of black pepper in a small bowl. Whisk in remaining 2 tablespoons olive oil.

5. Place quinoa and vegetables in a large bowl; add parsley. Stir dressing and pour over mixture; toss to coat. Taste and adjust seasoning with salt and freshly ground black pepper. Divide among bowls and top with crumbled feta, if using.

PER SERVING: 354 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 9g protein, 44g carb, 7g fiber, 285mg sodium


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