 Quinoa with Roasted Vegetables
Makes 6 servings
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Ingredients
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Nonstick cooking spray
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2
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medium sweet potatoes, cut into 1/2-inch-thick slices
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1
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medium eggplant, peeled, cut into 1/2-inch cubes
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1
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medium tomato, cut into wedges
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1
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large green bell pepper, sliced
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1
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small onion, cut into wedges
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1/2
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teaspoon salt
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1/4
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teaspoon black pepper
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1/4
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teaspoon ground red pepper
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1
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cup quinoa
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2
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cloves garlic, minced
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1/2
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teaspoon dried thyme, crushed
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1/4
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teaspoon dried marjoram, crushed
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2
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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.
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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.
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Nutrients per Serving
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Calories
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193
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Calories from Fat
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9 %
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Total Fat
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2 g
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Saturated Fat
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<1 g
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Carbohydrate
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40 g
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Fiber
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6 g
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Protein
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6 g
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Sodium
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194 mg
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Dietary exchanges
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2-1/2 Starch
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1/2 Vegetable
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Printed
from fbnr.com
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