Here’s a recipe for a beautiful and healthy side dish: Roasted Vegetable Quinoa.

Roasted Vegetable Quinoa recipe by RecipeGirl.com

Well, it’s a New Year. That means thinking about making small changes to make it a healthier year. I almost always make it a point to make some healthy changes… always on a quest to live a little bit longer and take off a few pounds.

I’ve decided that my family eats FAR to much white rice. White rice isn’t that great for you, so it’s time to get rid of that on our dinner menu and replace it with something much better for us: quinoa. Quinoa is high in protein, and it’s gluten-free too.

Roasted Vegetable Quinoa recipe by RecipeGirl.com

I love this tri-color blend of quinoa, and I chose to cook it in chicken broth and add garbanzo beans too.

Roasted Vegetable Quinoa recipe by RecipeGirl.com

I added simply roasted vegetables (carrots, zucchini, red bell peppers and shallots) to the cooked quinoa and garbanzo beans along with a lemony, red wine vinegar dressing.

This side dish can be served either warm or cold.  It’s healthy and delicious- a better choice over white rice indeed! And, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

Roasted Vegetable Quinoa
5 from 1 vote

Roasted Vegetable Quinoa

This is a delicious and healthy side dish that can be served either warm or cold.
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Servings: 6 servings
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Ingredients

VEGETABLES

QUINOA

  • 1 cup tri-color quinoa
  • 2 cups fat free chicken or vegetable broth

OTHER INGREDIENTS

Instructions 

ROAST VEGETABLES

  • Preheat the oven to 425℉.
  • Place veggies in a bowl and toss with the olive oil, salt and pepper. Place veggies on a baking sheet and roast for 30 minutes, or until softened and slightly charred. Remove from the oven and set aside to cool.

PREPARE QUINOA

  • Rinse the quinoa well in a fine sieve.
  • In a medium saucepan bring the chicken broth to a boil. Add the rinsed quinoa, cover and reduce to a simmer. Cook for 20 minutes, or until the liquid is completely absorbed.

ASSEMBLY

  • In a small dish, whisk together the remaining ingredients, except garbanzo beans.
  • In a medium to large bowl, toss the roasted vegetables with the cooked quinoa, garbanzo beans and dressing. Serve immediately as warm, or cover and refrigerate and serve cold at a later time.

Nutrition

Serving: 1serving, Calories: 238kcal, Carbohydrates: 33g, Protein: 9g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 824mg, Potassium: 495mg, Fiber: 7g, Sugar: 3g, Vitamin A: 2944IU, Vitamin C: 44mg, Calcium: 59mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Here are a few more quinoa recipes you might enjoy:

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240 Comments

  1. Deborah says:

    I’m loving all of the textures and colors in this!!

  2. sara says:

    I made cauliflower soup for lunch. Getting those veggies in!

  3. Sara Burnette says:

    My little victory was a Starbucks latte and sushi in between my real job and my volunteer work!

  4. Matea says:

    Quinoa makes for a delicious salad base!

  5. Rebecca says:

    This looks great!

  6. jeannine says:

    This looks great. I will definitely have to try this!

  7. Natalie yeoman says:

    I haven’t had a pop yet today I’m proud

  8. Natalie says:

    Yum!

  9. Breanna says:

    Great giveaway! This will help with creating new vegan recipes for my meals!!!

  10. Jenice says:

    I was a Quinoa lover before it was popular. I think the first time I served it was over 30 years ago but have never tried the ti-color. Will look for it in my store.