Quinoa with Roasted Vegetables



Quinoa is touted as a “supergrain” although technically it’s a seed and not a grain. Who cares? It’s high in protein and iron, doesn’t take that long to cook, and it’s my side dish of the week! I rounded up some of the vegetables leftover in my fridge – a couple of carrots, a stray zucchini, a handful of mushrooms, asparagus, and a red pepper. I cut them up into fairly small pieces, and roasted them in the oven. If you make a big batch, you’ll have lunch – or in my case, breakfast the following day.

  • vegetables – mushrooms, peppers, carrots, zucchini, asparagus
  • 4 tablespoons olive oil, divided
  • 1 tablespoon Herbs de Provence
  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/2 lemon


1. Preheat your oven to 425º, line a baking sheet with parchment paper. Toss cut up vegetables in a bowl with 2 tablespoons of olive oil and a tablespoon of Herbs de Provence. Spread in a single layer on the baking sheet and bake for 30 minutes, stirring halfway through.

2. Rinse quinoa under cold water for five minutes. Place quinoa and chicken stock in a saucepan, bring to a boil, and simmer for 20 minutes. Remove from heat, cover let sit for 5 minutes, and fluff with a fork.

3. Combine quinoa and roasted vegetables in bowl, squeeze half a lemon and drizzle with remaining olive oil. Season with salt and pepper. Serve warm or at room temperature.

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