Marinated Veggie Quinoa Bowl

Marinated Veggie Quinoa Bowl

Balsamic and herb marinated roasted veggies round out the nuttiness of perfectly cooked quinoa that makes this recipe a family favorite for those chill fall nights.
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Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: Basil, fall, Italian, Mushroom, quinoa, Recipes, roast, Simple Recipes, Squash, Tomato, Vegan, vegetables, Vegetatarian, Zucchini
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 739kcal

Equipment

  • Cutting Board
  • Chef Knife
  • 2 Mixing bowls
  • Whisk
  • Pot
  • Sheet Tray

Ingredients

  • 1 cup Quinoa
  • 1/2 each Onion diced
  • 1/2 each Yellow Squash medium dice
  • 1/2 each Zucchini medium dice
  • 1 each Carrot peeled and chopped
  • 4 each Mushroom quartered
  • 1 clove Garlic minced
  • 1 Tbsp Thyme chopped
  • 2 Tbsp Basil chopped
  • 1 Tbsp Dijon Mustard
  • 3 oz Balsamic Vinegar
  • 3 oz Olive Oil
  • Salt as needed
  • Pepper as needed

Instructions

  • Preheat the oven to 350 F. Toss the veggies with salt, pepper and 1/3 of the vinaigrette. Roast in the oven for 12-15 minutes or until tender.
  • For the vinaigrette blend together the thyme, basil, garlic, vinegar, oil, dijon, salt and pepper.
  • Cook quinoa in a pot. Toss with the veggies and vinaigrette to serve.
  • Enjoy!

Nutrition

Calories: 739kcal | Carbohydrates: 64g | Protein: 13g | Fat: 48g | Saturated Fat: 7g | Sodium: 101mg | Potassium: 566mg | Fiber: 7g | Sugar: 7g | Vitamin A: 582IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 5mg

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