Quinoa con Vegetales Asados (Quinoa with Roasted Vegetables)
Quinoa con Vegetales Asados (Quinoa with Roasted Vegetables) is a side dish that serves 6. For $3.14 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 415 calories, 14g of protein, and 19g of fat. 29 people were impressed by this recipe. If you have quinoa, orange bell pepper, lemon, and a few other ingredients on hand, you can make it. It is brought to you by My Colombian Recipes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta), Roasted Corn with Chile: Elotes Asados con Chile, and Roasted Vegetables with Quinoa.
Servings: 6
Ingredients:
Queso Fresco or feta cheese for serving
Fresh parsley
5 garlic cloves
1 pint of grape tomatoes
1 green pepper, sliced
1 teaspoon ground cumin
1 lemon
1/4 cup extra-virgin olive oil
1 orange bell pepper
2 cups quinoa
1 red bell pepper, sliced
Sea salt and black pepper
1 yellow zucchini, sliced
Equipment:
oven
baking paper
baking pan
mixing bowl
sauce pan
sieve
Cooking instruction summary:
re-heat the oven to 350F. Put the vegetables in a baking dish lined with baking paper to prevent them from sticking. Drizzle with olive oil and season with cumin, salt and pepper. Use your hands to mix well, then roast for 20-30 minutes.Rinse the quinoa in a fine-meshed strainer. In a medium saucepan place the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Set aside.In a large mixing bowl combine the quinoa and roasted vegetables. Adjust the seasoning, add lemon juice, and sprinkle cheese and parsley on top. Serve at room temperature.
Step by step:
1. re-heat the oven to 350F.
2. Put the vegetables in a baking dish lined with baking paper to prevent them from sticking.
3. Drizzle with olive oil and season with cumin, salt and pepper. Use your hands to mix well, then roast for 20-30 minutes.Rinse the quinoa in a fine-meshed strainer. In a medium saucepan place the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Set aside.In a large mixing bowl combine the quinoa and roasted vegetables. Adjust the seasoning, add lemon juice, and sprinkle cheese and parsley on top.
4. Serve at room temperature.
Nutrition Information:
covered percent of daily need
