Easy Roasted Vegetables with Quinoa Recipe
Easy Roasted Vegetable Quinoa Recipe made with frozen vegetables
Servings 4
Calories 242kcal
Ingredients
- 1 bag of frozen California blend broccoli, cauliflower & carrots
- 1 tbs olive oil 2 teaspoon for vegetables, 1 teaspoon for quinoa
- 1 cup golden quinoa dry
- 1 clove garlic minced
- 2 cups vegetable stock (or chicken if you prefer)
- 1 teaspoon toasted sesame oil
Instructions
- 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 teaspoon 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). (Feel free to line the baking pan with parchment paper for easy clean up if you like.)
- While the vegetables are roasting, place a small skillet over med-high heat, add 1 teaspoon 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 to cook the quinoa, 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.)
Nutrition
Calories: 242kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 174mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg