Best Roasted Vegetable Quinoa Stew Recipes

QUINOA WITH ROASTED VEGETABLES

Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

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.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

TANDOORI ROASTED ROOT VEGETABLE STEW

Tandoori Roasted Root Vegetable Stew image

This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.

Provided by Patak's Canada

Categories World Cuisine Recipes Asian Indian

Time 1h20m

Yield 2

Number Of Ingredients 12

Ingredients

4 cups chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks)
2 shallots, halved
4 teaspoons vegetable oil
1 clove garlic, chopped
1 pinch salt
1 pinch freshly ground pepper
1 ½ cups chopped zucchini (1-inch chunks)
1 cup cherry tomatoes, halved
½ (15 ounce) can lentils, drained and rinsed
1 packet Patak's Tandoori Sauce for Two
½ cup cooked quinoa
1 tablespoon finely chopped fresh mint

Steps:

Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
Garnish with mint.

Nutrition Facts : Calories 577.6 calories, Carbohydrate 81.6 g, Fat 20.7 g, Fiber 17.6 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 532 mg, Sugar 12.6 g

ROASTED VEGETABLE QUINOA STEW

Roasted Vegetable Quinoa Stew image

Had more vegetables left over this week than I planned.....so this recipe was born. I made it vegetarian by choice but I believe that chicken or a strong-flavored fish would enhance this stew. If I was doing it that way, I would add already cooked, at the end of cooking the stew.I served my stew with toasted pita halves stuffed with chopped tomatoes, sliced black olives and diced hard cooked eggs. I mixed the stuffing with a little bit of french dressing and black pepper. Along with a glass of ice tea, it turned out to be a great meal!

Provided by Happy Harry 2

Categories Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 carrots, peeled, large chunk cut
1 small cauliflower, stems removed, large chunk cut
1 large white onion, skin removed, cut into 6 pieces
1 medium red onion, skin removed, cut into 4 pieces
1 large turnip, peeled, large chunk cut
2 medium parsnips, peeled, large chunk cut
1 small butternut squash, peeled, medium chunk cut
1 large baking potato, peeled, medium chunk cut
2 tablespoons olive oil
1 tablespoon kosher salt (optional)
fresh ground black pepper, to taste
2 cups quinoa, rinsed, drained, & toasted (see Quinoa-Toasted)
5 fresh garlic cloves, minced
4 cups water
1/4-1/2 teaspoon sea salt
1 -2 cup low sodium vegetable broth (homemade best)

Steps:

Pre-heat oven to 375 degrees.
Toss all the vegetables (minus garlic) in a large bowel with the olive oil.
Turn out on a large flat sheet pan with lips.
Sprinkle with salt and pepper.
Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
While vegetables are roasting, prepare quinoa.
Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low.
Simmer for 30 minutes, covered.
Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork.
Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste.
Nothing left to do now but eat!

Nutrition Facts : Calories 420.5, Fat 8.3, SaturatedFat 1.1, Sodium 178.9, Carbohydrate 80.2, Fiber 11.6, Sugar 10.6, Protein 11.8

QUINOA WITH BUTTERY ROASTED VEGETABLES

Quinoa with Buttery Roasted Vegetables image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup quinoa
8 tablespoons (1 stick) salted butter
3 cloves garlic, minced
2 large carrots, peeled, halved lengthwise and cut into 1-inch pieces
2 large parsnips, peeled, halved lengthwise and cut into 1-inch pieces
1/2 red onion, cut into large chunks
1/2 butternut squash, peeled, seeded and cut into large chunks
Kosher salt and freshly ground black pepper
Juice of 1 lemon
1/4 cup pine nuts
6 ounces baby arugula leaves
1 cup Parmesan shavings

Steps:

Preheat the oven to 400 degrees F.
Prepare the quinoa according to the package directions. Set aside to cool.
In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.

ROASTED VEGETABLES WITH QUINOA

Roasted Vegetables with Quinoa image

Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Number Of Ingredients 15

Ingredients

3 cups diced butternut squash
2 cups trimmed and halved Brussels sprouts
2 tablespoons melted coconut or extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon smoked paprika
1 clove garlic
2 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 cup cooked quinoa
2 1/2 cups baby spinach, divided

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.

Nutrition Facts : Calories 481 g, Fat 20 g, Fiber 16 g, Protein 13 g, SaturatedFat 3 g, Sodium 269 g

QUINOA AND ROASTED VEGETABLES

Quinoa and Roasted Vegetables image

Quinoa is a grain that is lighter than rice or couscous but has more protein than other grains. The recipe will serve more than 4 if you use it as a side dish rather than a main course.

Provided by Debra1113

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cups butternut squash, peeled and cubed
4 plum tomatoes, cut into chunks
2 small onions, cut into thin wedges
1 tablespoon cooking oil or 1 tablespoon olive oil
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 1/2 teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed
1/4 teaspoon pepper
6 garlic cloves, with skin
1 1/2 cups quinoa
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can reduced-sodium chicken broth
1 1/4 cups water

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.