Easy Roasted Vegetable Quinoa Recipe made with frozen vegetables
Main Course, Side Dish
1bag of frozen California blend broccoli, cauliflower & carrots
1tbsolive oil2 tsp for vegetables, 1 tsp for quinoa
2cups vegetable stock(or chicken if you prefer)
1tsptoasted sesame oil
Preheat oven to 425 degrees.
Empty the bag of frozen vegetables into a large mixing bowl. Use a piece of paper towel to wipe out any significant frost (don't be too fussy about this). Add 2 tsp of olive oil and toss.
Spread out on a baking sheet and roast for 9-10 minutes, mix the vegetables around and return to oven after about 6 more minutes, retoss then roast a few more minutes (total roasting time about 20 minutes).
While the vegetables are roasting, place a small skillet over med-high heat, add 1 tsp olive oil, quinoa and garlic, stir regularly until quinoa is toasted, but garlic is not burnt.
Add stock, reduce heat to med-low, cover and simmer until liquid is absorbed (about 20 minutes).
Add the roasted vegetables to the skillet and drizzle sesame oil over them. Gently toss until evenly mixed.
Serve with your choice of condiments. (My faves are either a a combination of sriracha, lime and soy sauce or just a generous sprinkle of Parmesan cheese.)
Easy Roasted Vegetable Quinoa Recipe
Amount Per Serving
Calories 242Calories from Fat 81
% Daily Value*
Saturated Fat 1g6%
Vitamin A 13IU0%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Courtesy of Mom Foodie - Easy Roasted Vegetable Quinoa Recipe find it at https://momfoodie.com/easy-roasted-vegetable-quinoa-recipe-yes-you-can-roast-frozen-vegetables/