Best Quinoa With Buttery Roasted Vegetables Recipes

QUINOA WITH ROASTED VEGETABLES

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.

ROASTED VEGETABLE QUINOA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.
• Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.
• Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.

QUINOA WITH ROASTED WINTER VEGETABLES AND PESTO

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.

QUINOA AND ROASTED VEGETABLES

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.

ROASTED VEGETABLES WITH QUINOA

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.