QUINOA WITH ROASTED VEGGIES AND FETA

Quinoa with Roasted Veggies and Feta image

When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.-Julie Piasecki, Franklin, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 medium carrots
2 small zucchini
2 medium sweet red peppers, chopped
1 medium sweet onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups reduced-sodium chicken broth
1 cup quinoa, rinsed
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 cup crumbled feta cheese
Lemon wedges

Steps:

Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool., Meanwhile, in a small 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 quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.

Nutrition Facts : Calories 193 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 460mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges