Quinoa with Roasted Vegetables and Feta

By Leslie Blythe  ,   , ,

November 1, 2015

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.

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