Best 3 Quinoa With Buttery Roasted Vegetables Recipes

Quinoa with Buttery Roasted Vegetables: A Wholesome and Flavorful Meal

Quinoa with Buttery Roasted Vegetables is a delectable and nutritious dish that combines the goodness of quinoa, a protein-packed grain, with a vibrant array of roasted vegetables. This hearty and flavorful meal is perfect for those seeking a healthy and satisfying option. The quinoa provides a complete protein source, while the roasted vegetables offer an abundance of vitamins, minerals, and antioxidants. With its medley of colorful vegetables, this dish is not only visually appealing but also packed with flavor. Whether served as a main course or a side dish, this quinoa and roasted vegetable combination is sure to impress. It's also versatile and can be customized to suit your preferences, making it a great option for meal prepping or accommodating dietary restrictions. So, let's dive into the delightful world of flavors with this wholesome and delicious quinoa and roasted vegetable extravaganza!

Here are our top 3 tried and tested recipes!

QUINOA WITH ROASTED VEGETABLES

Quinoa with Roasted Vegetables image

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. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

Place vegetables and garlic in an ungreased 15x10x1-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.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

QUINOA WITH ROASTED WINTER VEGETABLES AND PESTO

Quinoa With Roasted Winter Vegetables and Pesto image

This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 1h20m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 pound winter squash, peeled and cut in 1 1/2-inch chunks
1/2 pound carrots, peeled, quartered and cut in 2-inch lengths
1/2 pound brussels sprouts, trimmed and cut in half through the stem
1/2 pound turnips, peeled and cut in wedges
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 cup quinoa
1/4 to 1/3 cup pesto or pistou

Steps:

Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 6 grams

ROASTED VEGETABLES WITH QUINOA

Roasted Vegetables with Quinoa image

Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Number Of Ingredients 15

Ingredients

3 cups diced butternut squash
2 cups trimmed and halved Brussels sprouts
2 tablespoons melted coconut or extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon smoked paprika
1 clove garlic
2 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 cup cooked quinoa
2 1/2 cups baby spinach, divided

Steps:

Heat oven to 425 degrees. On a rimmed baking sheet, toss squash and Brussels sprouts with 2 tablespoons melted coconut or extra-virgin olive oil and season with salt and paprika. Roast, rotating pan, until golden and tender, 25 to 30 minutes.
Make sauce: Pulse garlic, tahini, vinegar, 2 tablespoons olive oil, water, chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper.
In a large bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce.
For each serving, toss with 1 1/4 cups spinach and adjust seasoning.

Nutrition Facts : Calories 481 g, Fat 20 g, Fiber 16 g, Protein 13 g, SaturatedFat 3 g, Sodium 269 g

Tips:

For the best flavor, use fresh, seasonal vegetables. If you don't have fresh vegetables on hand, you can use frozen vegetables instead.
Don't overcrowd the baking dish. If you do, the vegetables will not roast evenly.
Roast the vegetables at a high temperature so that they caramelize and get slightly crispy.
Season the vegetables generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
When the vegetables are roasted, add them to the cooked quinoa. You can also add other ingredients, such as feta cheese, crumbled bacon, or chopped nuts.

Conclusion:

Quinoa with Buttery Roasted Vegetables is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is easy to make. This dish is also a great way to get your kids to eat their vegetables. Serve it with a side of roasted chicken or fish for a complete meal.