**Quinoa with Roasted Veggies and Goddess Dressing: A Delightful Fusion of Flavors and Textures**
Embark on a culinary journey with this tantalizing dish that combines the goodness of quinoa, roasted vegetables, and a creamy, flavorful goddess dressing. Quinoa, an ancient grain hailing from the Andes, provides a rich source of protein, fiber, and essential nutrients, making it a wholesome base for this delectable meal. Roasted vegetables, bursting with vibrant colors and caramelized sweetness, add a delightful crunch and an array of vitamins and minerals. The goddess dressing, crafted with fresh herbs, tangy lemon, and creamy avocado, ties all the elements together, creating a harmonious balance of flavors that will tantalize your taste buds. This dish not only satisfies your appetite but also nourishes your body with its wholesome ingredients. Dive into this culinary delight and experience a symphony of flavors and textures that will leave you craving for more.
**Additional Recipes to Explore:**
- **Quinoa Salad with Roasted Sweet Potatoes and Black Beans:** This vibrant salad showcases the earthy sweetness of roasted sweet potatoes, the hearty texture of black beans, and the nutty crunch of quinoa, all tossed in a zesty cilantro-lime dressing.
- **Roasted Vegetable Skewers with Lemon-Tahini Dressing:** Bite-sized skewers featuring an array of colorful roasted vegetables, grilled to perfection and drizzled with a tangy lemon-tahini dressing, make for a delightful appetizer or light meal.
- **Goddess Dressing:** Elevate your salads, sandwiches, and wraps with this creamy, versatile dressing made from fresh herbs, lemon, avocado, and a touch of Dijon mustard. Its zesty and herbaceous flavor profile adds a burst of freshness to any dish.
QUINOA WITH ROASTED VEGETABLES
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
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 AND ROASTED VEGETABLES
Quinoa is a grain that is lighter than rice or couscous but has more protein than other grains. The recipe will serve more than 4 if you use it as a side dish rather than a main course.
Provided by Debra1113
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Line a 15x10x1 inch baking pan with foil; spray foil with oil.
- Spread squash, tomatoes and onion on foil. Drizzle vegetables with oil. Sprinkle with thyme, savory and pepper.
- Place garlic cloves to one side of foil-lined pan.
- Bake in 400 degree oven for 20 minutes.
- Remove garlic from pan. Set aside to cool.
- Bake remaining vegetables for 15 to 20 min more or until tender.
- Meanwhile, thoroughly rinse guinoa. Drain.
- In saucepan combine broth and water. Bring to boil.
- Stir in quinoa. Return to boil.
- Reduce heat to low. Simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
- Squeeze softened garlic from each clove. Discard skin. Stir in garlic into quinoa.
- Add roasted vegetables to quinoa mixture. Toss gently to combine.
Nutrition Facts : Calories 363.3, Fat 10.7, SaturatedFat 1.3, Sodium 22.8, Carbohydrate 59.8, Fiber 6.6, Sugar 4.7, Protein 10.2
QUINOA WITH BUTTERY ROASTED VEGETABLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Prepare the quinoa according to the package directions. Set aside to cool.
- In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
- Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
- Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
- Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
- To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.
QUINOA WITH ROASTED VEGGIES AND GODDESS DRESSING
This is the first thing I ever made with quinoa. If you've never tried Annie's dressings, you simply must!
Provided by Carol Bullock
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remember, veggies will cook according to texture and thickness, so cook harder veggies, like potatoes, squash and beets together, and others separately.
- Coat like veggies in Annie's (or your other favorite) dressing.
- Spread on lightly oiled baking sheet.
- Put in 500-degree oven until veggies are roasted and soft.
- When veggies are about halfway done, take off sheet and mix in bowl, then spread back out again and continue baking.
- This ensures uniform coating.
- While veggies are roasting, cook quinoa, as you would rice (Just boil and drain).
- Drain and serve with roasted veggies on top.
- I even splash a dollop of Annie's on top of my plate!
Nutrition Facts : Calories 26.9, Fat 0.1, Sodium 2.4, Carbohydrate 6.3, Fiber 0.7, Sugar 1.7, Protein 0.8
QUINOA WITH VEGGIES
I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!
Provided by feminiSh
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.4 g, Fat 13.1 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 13.8 mg, Sugar 2 g
Tips:
- For the best flavor, use a variety of vegetables in your quinoa bowl. Some good options include broccoli, cauliflower, carrots, zucchini, and bell peppers.
- Roast the vegetables at a high temperature so that they caramelize and get slightly crispy.
- Make sure to season the vegetables well with salt, pepper, and any other desired spices.
- The goddess dressing is a great way to add flavor and moisture to the quinoa bowl. Be sure to whisk the dressing ingredients together until well combined.
- If you don't have time to make the goddess dressing, you can use a store-bought vinaigrette or lemon-tahini dressing.
- Serve the quinoa bowl warm or at room temperature.
Conclusion:
Quinoa with roasted veggies and goddess dressing is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins and minerals. The roasted vegetables add a sweet and savory flavor to the dish, while the goddess dressing adds a creamy and tangy flavor. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #very-low-carbs #lunch #main-dish #vegetables #american #oven #roast #fall #low-fat #spring #summer #vegan #vegetarian #winter #grains #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #low-in-something #pasta-rice-and-grains #equipment #4-hours-or-less
You'll also love