Quinoa
with Roasted Vegetables Recipe
Grab
all of your garden-fresh produce for this quinoa with roasted vegetables. The
tangy dressing and fresh herbs really make the flavors shine in this wholesome
quinoa side dish.
Ingredients
:
1
small eggplant, chopped
1
medium zucchini, chopped
1
medium sweet yellow pepper, chopped
1
medium red onion, chopped
1
cup grape tomatoes, halved
2
garlic cloves, diced
4
tablespoons olive oil, divided
1/2
teaspoon salt
1/4
teaspoon pepper
3
cups reduced-sodium chicken broth
1-1/2
cups quinoa, rinsed
3
tablespoons balsamic vinegar
3/4
teaspoon Dijon mustard
1/4
cup each minced fresh basil, parsley and chives
How
To Make Quinoa with Roasted Vegetables :
Place
vegetables and garlic in an ungreased 15-in. x 10-in. x 1-in. baking pan.
Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered,
at 425° for 35-40 minutes or until tender, stirring once.
Meanwhile,
in a large 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
vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining
oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Note
:
Look
for quinoa in the cereal, rice or organic food aisle.
Nutrition
Facts :
3/4
cup: 222 calories, 9g fat (1g saturated fat), 0 cholesterol, 388mg sodium, 31g
carbohydrate (4g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2
starch, 1-1/2 fat, 1 vegetable.
