When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts
Quinoa with Roasted Veggies and Feta
Quinoa with Roasted Veggies and Feta
Prep Time
25 min
Cook Time
35 min
Yield
8 servings
Ingredients
- 3 medium carrots
- 2 small zucchini
- 2 medium sweet red peppers, chopped
- 1 medium sweet onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cups reduced-sodium chicken broth
- 1 cup quinoa, rinsed
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil or 1 tablespoon dried basil
- 1/2 cup crumbled feta cheese
- Lemon wedges
Directions
- Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
- Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
- Meanwhile, in a small 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 quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.
Nutrition Facts
3/4 cup: 193 calories, 5g fat (1g saturated fat), 4mg cholesterol, 460mg sodium, 30g carbohydrate (7g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.
Loading Popular in the Community
Loading Reviews
