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–+ servings

The Quinoa Grill's Quinoa with Roasted Vegetables

This refreshing blend of protein-packed quinoa and roasted vegetables is light and healthy -- perfect for kick-starting your health eating goals!
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Course Entrées, Salads
Servings 1 servings

Ingredients
  

  • ½ cup dry quinoa
  • ¾ cup water
  • 2 medium carrots cubed into small chunks
  • 1 small zucchini cubed
  • 6 oz. mushrooms halved
  • 8-10 whole asparagus
  • 1 medium red bell pepper
  • 1 small red onion sliced
  • 3 cloves garlic minced
  • ½ tsp. rosemary dried
  • 1-2 sprigs of fresh oregano
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • 2½ tbsp. olive oil
  • 2 tbsp. of Balsamic Vinegar

Instructions
 

  • Pre-heat oven to 400 degrees.
  • Place the chopped vegetables and garlic on a baking sheet. Add rosemary, salt and pepper and toss with olive oil and vinegar so that vegetables are evenly coated.
  • Place vegetables in oven and bake for 15 minutes, tossing halfway through the baking time.
  • Meanwhile, combine water and rinsed quinoa in small saucepan. Bring to boil then reduce heat, cover and cook for 15 minutes. Once quinoa is cooked, fluff with a fork then place in a large serving dish.
  • Add roasted vegetables to quinoa and toss to combine.
  • Top with lean grilled meat or with almonds.

Notes

This recipe is provided courtesy of The Quinoa Grill in Round Rock.
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