Roasted Rainbow Vegetables with Quinoa
A vibrant rainbow medley of vegetables roasted to perfection, then combined with nutrient-packed quinoa and a light garlic-balsamic dressing.
Servings6 medium bowls
- 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
- 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
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper*.
Cut asparagus into about 1 ½-inch pieces, woody ends removed. Cut bell peppers and onion into ¾-1 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 ½ cups water or vegetable broth. Bring to a light boil over med-high heat. Then reduce heat to med-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.
*For oil-free roasting, I place a sheet of parchment paper on the baking pan. Feel free to roast with a drizzle of oil if you prefer, however.
If you're not a fan of onions, you can omit or replace with another vegetable. (They're fairly strong in this recipe.)
Fresh basil is a great, flavorful addition as well.
Calories: 152 kcal | Carbohydrates: 28 g | Protein: 7 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 547 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 2417 IU | Vitamin C: 70 mg | Calcium: 56 mg | Iron: 4 mg