Description
A nutritious and filling dish made with roasted vegetables and quinoa.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Meanwhile, place chopped vegetables on a baking sheet.
- Drizzle olive oil over the vegetables and season with garlic powder, salt, pepper, oregano, and basil. Toss to coat.
- Roast vegetables in the oven for 20-25 minutes until tender.
- Once quinoa is cooked, fluff with a fork and combine with roasted vegetables in a large bowl.
- If using, add feta cheese and mix well.
- Serve warm.
Notes
- Feel free to use any seasonal vegetables.
- This dish can be made ahead and reheated.
- Vegan cheese can be used as a substitute for feta.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Roasted Veggie & Quinoa Bake