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:

Quickview
414k Calories
14g Protein
19g Total Fat
47g Carbs
76% Health Score
Limit These
Calories
414k
21%

Fat
19g
30%

  Saturated Fat
6g
39%

Carbohydrates
47g
16%

  Sugar
6g
8%

Cholesterol
26mg
9%

Sodium
543mg
24%

Get Enough Of These
Protein
14g
29%

Vitamin C
98mg
120%

Vitamin K
82µg
79%

Manganese
1mg
72%

Vitamin A
2517IU
50%

Phosphorus
416mg
42%

Folate
161µg
40%

Vitamin B6
0.73mg
36%

Magnesium
143mg
36%

Vitamin B2
0.53mg
31%

Fiber
7g
29%

Vitamin E
3mg
26%

Vitamin B1
0.34mg
23%

Potassium
791mg
23%

Copper
0.45mg
23%

Iron
4mg
22%

Calcium
210mg
21%

Zinc
3mg
21%

Selenium
9µg
14%

Vitamin B3
2mg
12%

Vitamin B5
1mg
11%

Vitamin B12
0.51µg
8%

covered percent of daily need
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