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Roasted Vegetable Quinoa

  • Prep 20 min
  • Total 55 min
  • Ingredients 8
  • Servings 4

Ingredients

1
large sweet potato, peeled, cut into 1/2-inch cubes
2
medium beets, peeled, cut into 1/2-inch cubes
3
medium carrots, peeled, cut into 1/2-inch cubes
1
tablespoon olive oil
1/2
teaspoon chopped fresh thyme
1
clove garlic, crushed
Salt and pepper, if desired
1
cup cooked quinoa

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
6%
Potassium
580mg
17%
Total Carbohydrate
27g
9%
Dietary Fiber
5g
20%
Sugars
9g
Protein
4g
% Daily Value*:
Vitamin A
330%
330%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Cook quinoa with roasted vegetables for a flavorful side dish.

Directions

  • 1 Heat oven to 400F. In 15 x 10 inch baking pan, toss vegetables with oil, thyme, garlic, salt and pepper. Bake about 35 to 40 minutes, or until vegetables are crisp-tender, stirring halfway through.
  • 2 Stir in cooked quinoa; bake an additional 5 minutes or until hot. Spoon vegetable mixture onto 4 plates.

Cook quinoa with roasted vegetables for a flavorful side dish.

Rate and Comment

Cook quinoa with roasted vegetables for a flavorful side dish.