Quinoa with Roasted Vegetables

Quinoa with roasted vegetables main|2CookinMamas

I am always looking for different but healthy side dishes to have with dinner. And, as you probably already know if you have been following my blog, I love quinoa, and the many ways that you can fix it, so it was a no-brainer to fix this vegetable combo. And I like that quinoa is such a healthy seed, providing an ample supply of protein, iron, magnesium and potassium, as well as a great gluten-free substitute for other sides such as pasta.

Quinoa with roasted vegetables 1|2CookinMamas

What is even better, is this dish is easy to fix for those busy weeknights. You can make it in about 30 minutes and clean up is a breeze when using the parchment paper to line the baking sheet. Try cooking the quinoa a day or two in advance and dinner gets even easier.

roasting vegetables|2CookinMamas

You can eat this dish as a meatless meal or, as we did, serve it as a side with our dinner of grilled salmon. The roasting gives the vegetables a similar flavor to something grilled so pairs very nicely with most grilled meats and seafood.

Quinoa with roasted vegetables square|2CookinMamas

If you make half of this recipe like I did, you can use the extra quinoa to make tabouli or hearty Southwestern-flavored salad for an easy weekday lunch.

Quinoa with Roasted Vegetables

Ingredients:

  • 1 cup quinoa
  • 2 cups chicken or vegetable stock
  • 3 cups tomatoes, cut in large chunks
  • 1 can chickpeas, drained & rinsed
  • 1 onion, cut in large chunks
  • 1-2 Tablespoons olive oil
  • 1 head garlic, divided into cloves & peeled
  • Salt and pepper
  • 1 Tablespoon balsamic vinegar
  • Additional seasonings: oregano, basil & thyme

Directions:

Preheat oven to 375 degrees. Line 1 or 2 large baking sheets with parchment paper.

Place 2 cups chicken stock and quinoa in a medium saucepan. Bring to a boil, cover and cook for 15 minutes. Remove from heat and fluff with fork.

While quinoa is cooking, mix tomatoes, chickpeas and onion in a large bowl. Toss with olive oil and season with salt & pepper. Lay in single layer on baking sheet(s). Place garlic amongst vegetables.

Roast in oven 20-25 minutes or until chickpeas are crispy and tomatoes are browned.

Place all vegetables in a large bowl. Cut up the roasted cloves of garlic and add to mixture for more intense flavor.  Add the cooked quinoa and toss all with balsamic vinegar, salt & pepper, a little more olive oil and any additional seasonings. I added oregano and chopped basil to mine.

Serve warm or cold.

Makes 4 servings.

Love quinoa too? Check out our Quinoa Pinterest board for more delicious options.

Quinoa Pinterest board

What’s your favorite quinoa dish? Any you would like to see us make?

Leave a Reply