Quinoa with Roasted Rainbow Vegetables
Colorful veggies are roasted to perfection, then combined with quinoa and garlic-balsamic dressing. Easy to prepare and great made ahead of time!
Servings6 medium bowls
Ingredients
- 1 cup white quinoa (uncooked)
- 12 oz. asparagus
- 2 bell peppers (I use 1 orange + 1 yellow)
- 1 small red onion
- 12 oz. cherry tomatoes (or grape tomatoes)
- 1-2 cups fresh baby spinach
- Salt to taste
For the garlic-balsamic dressing:
- 1 1/2 Tbsp. balsamic vinegar
- 2 cloves garlic, minced
- 1/2 tsp. dried basil
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.*
- Cut asparagus into about 1 1/2-inch pieces, woody ends removed. Cut bell peppers and onion into 3/4 to 1 inch squares. Place on baking sheet. Add cherry tomatoes. Salt if desired.
- Place in oven and roast for 25 minutes, or desired tenderness.
- Meanwhile, cook the quinoa: Place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 1/2 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 20 minutes.
- In a small bowl, combine dressing ingredients and set aside.
- When quinoa is done cooking, immediately place in a large bowl and toss with spinach. (The heat from the quinoa will lightly wilt the spinach.)
- Pour dressing over quinoa and mix well to combine. Add roasted vegetables and stir.
- Salt to taste (or add fresh basil, or a splash more balsamic if desired). Great served warm or chilled.
Notes
*For oil-free roasting: Place a sheet of parchment paper (or Silpat) on the baking pan. Feel free to roast with a drizzle of oil if you prefer, however.
Onions: If you're not a fan of onions, you can omit or replace with another vegetable. (They're fairly strong in this recipe.)
Herbs: Fresh basil or parsley is a flavorful addition as well.
Nutrition Per Serving (Estimate)
Calories: 152 kcal | Carbohydrates: 28 g | Protein: 7 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 547 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 2422 IU | Vitamin C: 70 mg | Calcium: 50 mg | Iron: 3 mg