Quinoa with Roasted Vegetables (Rainbow-Style!)
This vibrant dish features fluffy quinoa and colorful veggies roasted to perfection, then tossed in a garlic-balsamic dressing. It's nutrient-dense, easy to prepare, and great made in advance!
Servings: 8 (1-cup servings)
Ingredients
- 1 cup white quinoa (uncooked)
- 1 lb. bunch asparagus
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 1 pint grape tomatoes
- 1-2 cups fresh baby spinach
- 2-3 Tbsp. fresh basil
For the garlic-balsamic dressing:
- 2 Tbsp. balsamic vinegar
- 2 cloves garlic, minced
- 1/2 tsp. Italian seasoning
- 1/4 tsp. salt
Instructions
- Preheat oven to 425°F (218°C). Line a large baking pan with parchment paper (or Silpat).
- Remove the tough, woody ends from the asparagus and discard. (I gently bend the spears so they naturally break where the tough part begins.) Then cut the spears into about 1 to 1.5-inch pieces. Place on baking pan.
- Dice the bell peppers and red onion into small, bite-sized pieces and place on the pan. Add the grape tomatoes. Salt the veggies if desired, or add other seasonings if you wish. (I roast them oil-free, but you can add a small drizzle of oil.)
- Place in the oven. Roast for about 25 minutes, or until the tomatoes have blistered and veggies are desired tenderness.
- While veggies roast, 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 until fluffy.
- In a small bowl, combine all dressing ingredients and set aside.
- When quinoa is done cooking, immediately place in a large bowl and toss with the spinach. (The heat from the quinoa will lightly wilt the spinach.)
- Then add the dressing, roasted vegetables, and fresh basil (thinly sliced). Gently stir to combine.
Notes
Variations: Add chickpeas, pine nuts, vegan feta crumbles, fresh parsley, other veggies, or an extra splash of balsamic (the dressing is subtle as written).
Grilled: In the summer, feel free to use grilled veggies instead of oven-roasted! (A grill basket works great.)
Yield: Recipe makes about 8 cups.
Nutrition Per Serving (Estimate)
Calories: 119 kcal | Carbohydrates: 22 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.4 g | Potassium: 489 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 2236 IU | Vitamin C: 52 mg | Calcium: 44 mg | Iron: 3 mg
