Quinoa with Roasted Vegetables
Total TimePrep: 25 min. Bake: 35 min.
- 1 small eggplant, chopped
- 1 medium zucchini, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium red onion, chopped
- 1 cup grape tomatoes, halved
- 2 garlic cloves, diced
- 4 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups quinoa, rinsed
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon Dijon mustard
- 1/4 cup each minced fresh basil, parsley and chives
- Place vegetables and garlic in an ungreased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once.
- Meanwhile, in a large 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.
- Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Editor's NoteLook for quinoa in the cereal, rice or organic food aisle.
Nutrition Facts3/4 cup: 222 calories, 9g fat (1g saturated fat), 0 cholesterol, 388mg sodium, 31g carbohydrate (4g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.
Jul 4, 2020
not all of review is showing** EATING LESS GLUTEN THESE DAYS SO I WAS LOOKING FOR A SIDE DISH WITH QUINOA AND COOKED VEGGIES....THIS ONE IS EXCELLENT!! WASN'T SURE ABOUT THE FLAVOR PROFILE OF THE BALSAMIC VINEGAR, BUT IT GAVE IT JUST THE RIGHT TOUCH OF A SECRET INGREDIENT
Dec 2, 2019
This was brought as a side for our Thanksgiving dinner. It has a very delicious combination of flavors and is great eaten warm or cold.