Quinoa
with Roasted Vegetables
Makes
6 servings |
|
|
| Ingredients |
| |
Nonstick
cooking spray |
| 2 |
medium
sweet potatoes, cut into 1/2-inch-thick slices |
| 1 |
medium
eggplant, peeled, cut into 1/2-inch cubes |
| 1 |
medium
tomato, cut into wedges |
| 1 |
large
green bell pepper, sliced |
| 1 |
small
onion, cut into wedges |
| 1/2 |
teaspoon
salt |
| 1/4 |
teaspoon
black pepper |
| 1/4 |
teaspoon
ground red pepper |
| 1 |
cup
quinoa |
| 2 |
cloves
garlic, minced |
| 1/2 |
teaspoon
dried thyme, crushed |
| 1/4 |
teaspoon
dried marjoram, crushed |
| 2 |
cups
water or fat-free reduced-sodium chicken broth |
| |
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|
| 1. Preheat
oven to 450°F. Line large jelly-roll pan with foil;
coat with cooking spray. Arrange sweet potatoes, eggplant,
tomato, bell pepper and onion on pan; coat lightly with
cooking spray. Sprinkle with salt, black pepper and ground
red pepper; toss to coat. Bake 20 to 30 minutes or until
vegetables are browned and tender. |
| 2. Meanwhile,
place quinoa in strainer; rinse well. Coat medium saucepan
with cooking spray; heat over medium heat. Add garlic,
thyme and marjoram; cook and stir 1 to 2 minutes. Add quinoa;
cook and stir 2 to 3 minutes. Stir in water; bring to a
boil over high heat. Reduce heat to low. Simmer, covered,
15 to 20 minutes or until water is absorbed. (The quinoa
will appear somewhat translucent.) Transfer quinoa to large
bowl; gently mix in vegetables. |
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© Publications International, Ltd. |
|
| Nutrients
per Serving |
| Calories |
193 |
| Calories
from Fat |
9
% |
| Total
Fat |
2
g |
| Saturated
Fat |
<1
g |
| Carbohydrate |
40
g |
| Fiber |
6
g |
| Protein |
6
g |
| Sodium |
194
mg |
|
 |
| Dietary
exchanges |
| 2-1/2
Starch |
| 1/2
Vegetable |
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