Quinoa with Roasted Vegetables and Feta is an explosion of nutrition and flavor. Quinoa (pronounced 'keen-wah') is a superfood, which is a complete protein. It has the perfect ratio of carbohydrates, proteins, and fats and is one of the best sources of protein you can get from a plant source.
Prep: 25 mins
Cook: 35 mins
Yields: 8 Servings
Ingredients
3 medium carrots, cut into ½” pieces
2 small zucchini, cut into ½” pieces
2 medium sweet red peppers, cut into ½” pieces
1 medium red onion, cut into ½” pieces
1 Tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon salt
2 cups vegetable broth
1 cup quinoa, rinsed
¼ cup parsley, chopped
¼ cup basil, chopped or 1 Tablespoon dried basil
½ cup crumbled feta cheese
Directions
1Put the carrots, zucchini, peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
2Bake at 400° for 30 minutes, until vegetables are tender. Set aside to cool.
3Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
4Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese.